It has been a busy summer so far, in May went to Machu Pichu, in June to West Coast to attend a wedding. July is almost over, my garden is giving good crop of hot peppers and tomatoes so far. Summer fruit is in plentiful to make relishes and chutney. Usually I make peach chutney with mint and green peppers. Last week got peaches they did not taste sweet so thought about making this relish with red onions, ginger and fresh jalapeño from the garden. This taste so good you can pair it with toast as well as with chicken or steak dish. With the touch of fennel seeds and onion seeds taste is so exotic.

Yield 2 cups, prep time 30 minutes.

4 large peaches

1 red onion finely chopped

1 tbsp fine chopped ginger

1 jalapeño roughly chopped

1/4 cup brown sugar

1 tbsp salt

1 tbsp fennel seeds

1 tsp  black onion seeds

1/4 tsp citric acid

Few sprigs of fresh mint or mint powder

Cut peach in half remove the stone. Blanch the peaches in boiling water, peel the skin chop them to 1/4 size. Heat the same pan put the peaches with onion, ginger and jalapeño, stir it when every thing is tossed put the salt with fennel and onion seeds cook it till peaches start to soften and become little mushy. Lower the heat add the sugar let it cook on low heat for ten minutes then add 1/4 tsp of citric acid mix it well increase the heat, by this time the peaches are well done put the fresh mint leaves and turn off heat. Your relish is ready to eat with rice, naan or chicken or pasta dish.