Bring tomatoes, sugar, vinegar, coriander, salt and pepper flakes to boil in Dutch oven over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until mixture thickens to jamlike consistency and rubber spatula or wooden spoon leaves distinct trail when dragged across bottom of pot, about 45 minutes to an hour. Stir in lemon juice.
Transfer chutney to a pint jar with a tight-fitting lid and let cool to room temperature before refrigerating. Chutney can be refrigerated for up to 1 month.
A couple substitutions you can make:
If you wish to use normal green tomatoes, be sure to cut them up into 1-inch pieces before cooking
The original recipe calls for using white distilled vinegar, so feel free to use that or another favorite vinegar, in place of the apple cider vinegar
A note on the spicing - this recipe only includes coriander seeds and a pinch of red pepper flakes. I liked the simplicity both in terms of preparation and in terms of how the flavor balanced with the sugar and vinegar. However, my husband found it a bit one-sided. So if you want to boost the flavor profile, add other common chutney spices, like mustard seeds, ginger, or cinnamon.
Fill a large stockpot half way with water and bring to a boil. Fill a large mixing bowl with ice water and set aside.
Using a sharp paring knife, cut a small X, an inch or two in length, in the bottom of each peach.
When the water comes to a boil, carefully drop in half of the peaches and allow to simmer for just a minute, or until the skin easily pulls away from the X cut in the bottom. Transfer to the ice water immediately and allow to cool for a few minutes before transferring to a large cutting board. Bring the water back to a boil and repeat with the remaining peaches.
Peel and pit the peaches (keep the skin and add to your smoothies!). Using your hand or a knife, roughly cut the peaches into 1/2 to 1 inch chunks. For ease, I simply pulled the peaches away from the pits over a bowl and used my fingers to break them up into rough pieces (you should have about 4 cups).
Mix with the remaining Peach Jam ingredients, taste, and adjust sugar, lemon juice and/or garam masala as desired (I added a touch more of all these ingredients but it will depend on the sweetness/flavor of your peaches).
Prepare the Pectin:
NOTE: these instructions are for Paloma's Universal Pectin only. Not all brands of pectin work the same.
Prepare the calcium water by adding 1/2 teaspoon calcium powder to 1/2 cup water and stir to combine.
Heat the water in the microwave in a 2 cup liquid measuring cup until boiling. Remove and pour in the pectin. Using an immersion blender, blend until fully incorporated and the liquid has thickened, about 1 minute (you could also use a blender if you don't have an immersion blender).
Make the Jam:
Pour the pectin into the jam and stir to combine. Add 4 teaspoons of calcium water and stir for 1-2 minutes, or until mixture is thick.
Transfer to 4 pint jars. Keep in the refrigerator for 2 weeks or freezer for up to 6 months.
I use Pomona's Universal Pectin brand because it is formulated to work with low sugar jams. If you are using a different brand, make sure to read the instructions carefully as you may need more sugar than my recipe indicates.
Heat the oil in a large stockpot over medium heat until shimmering. Add the turmeric and saute for a few minutes. At this point, you can add the vegetable scraps and saute until browned for a deeper layer of flavor, but it's not necessary. Add the remaining ingredients, cover and bring to a boil. Reduce heat and simmer for 30 minutes. Pour through a fine mesh strainer and transfer to multiple smaller containers (I use quart sized canning jars). Allow to cool to room temperature and transfer to the refrigerator for a few days or to the freezer for up to 6 months.
1) I didn't find the flavor from this amount of turmeric overpowering so you could try adding more if you like; 2) any of the herbs and spices are optional - just use what you have on hand and like; 3) this recipe makes about 8 cups.
Heat oil over medium heat in a 12" non-stick skillet until shimmering. Add the onions, salt and pepper and cook, stirring occasionally, until translucent and just starting to brown, about 5-7 minutes. Add the remaining ingredients and bring to a boil. Reduce to a simmer and cook until almost all of the liquid has evaporated and the mixture is jammy, about 15 minutes. Taste and adjust seasoning as needed. Transfer to an air-tight container and cool to room temperature. Store in the refrigerator for up to 2 weeks.