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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the oil over medium fire, and add whole spices. | 2. cook a few minutes, until the mustard seeds start to pop. | 3. add the onions and fry until a nice light carmely color(might have to splash a little water to keep it from burning too much). | 4. add peaches and cook a few minutes, then add sugar, vinegar, salt and ground spiceand garlic. | 5. lower heat and cook until sticky. | 6. watch and stir, you don't want it to burn, just reduce and get more tight. | 7. you could can to extend the deliciousness, or store in fridge for several days. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
	4	lb	blanched peeled cut	1613.8703	0.0	359.0408	9.0667
onion	1	cup	sliced	64.0	14.944	1.76	0.16
vinegar	3	tablespoons		9.387	0.4157	0.0	0.0
brown sugar	1/4	cup		209.0	53.9495	0.066	0.0
salt	2	teaspoons		-	-	-	-
garlic clove	1		minced	4.47	0.9918	0.1908	0.015
oil ghee	3	tablespoons	coconut	1613.8703	0.0	359.0408	9.0667
coriander seed	1	tablespoon		14.9	2.7495	0.6185	0.8885
fennel	2	teaspoons		1.1238	0.2646	0.045	0.0073
red chilies	5 -6			-	-	-	-
black mustard seed	1 1/2	1/2		1613.8703	0.0	359.0408	9.0667
cumin	1/2	teaspoon	ground	3.9375	0.4645	0.187	0.2338
cinnamon	1	teaspoon	ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.