In a big pan, add a little olive oil and fry a clove, fennel seeds, black peppercorns, cinnamon stick, cumin powder, star anise, black peppercorns and ½ a dried red chilli. 2. Add the chopped onions, ...

Using a paring knife, score the bottom of each peach with a small X ... about 1 hour. 3. Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any ...

Some recipes call for roasting the guava, which lends the chutney a hint of smokiness and caramelized flavor. Roasting is ...

At present, 48 restaurants are involved in the endeavor. Kazicurry in the city’s Kita Ward serves a curry dish with white peach chutney for an additional charge of 150 yen ($1), including tax.