Peach Chutney


2 jars of sliced Peaches, drained and diced reserving the liquid
½ cup lime juice
1 cup diced onions
1 cup golden raisins
1 cup dried currants
1 tablespoon ground fresh ginger
1 tablespoon ground fresh garlic
1 cup light brown sugar
1 cup white sugar
2 tablespoons yellow mustard seeds
1 tablespoon salt
2 teaspoons ground cinnamon
½ ground turmeric
¼ teaspoon ground cloves
1/8 teaspoon ground cayenne pepper
1 teaspoon crushed red pepper
1 ½ cups white distilled vinegar


1. Place all the ingredients in a large thick bottomed pot and bring to a boil.
2. Lower the heat to a simmer. Simmer until the chutney is thick. Stir often during the cooking period.

Apple Crisp

Serves 6 - 8


4 cups apples peeled, cored, and sliced
2 tbsp lemon juice
½ tsp Kashmiri Garam Masala

For the Crumb Topping:
1/2 cup flour
1 tsp. Kashmiri Garam Masala
2 tbsp butter (cold)
1/2 cup brown sugar
3 tbsp old-fashioned oatmeal


  1. Preheat the oven to 400 degrees F. Place apples, lemon juice and Kashmiri Garam Masala in a baking dish and spread evenly.
  2. For the crumb topping, mix all ingredients to form a crumb consistency.
  3. Sprinkle topping on top of the apples.
  4. Bake apples for 40 minutes until the top is crisp and the apples bubble. Place apple slices in individual bowls and serve warm with vanilla ice cream.