Yields about 3 quarts
Two dozen peaches (about 8 pounds)
4 cups water
2 cups flaked coconut
1/2 cup sunflower oil
2 tablespoons cumin seeds
1 cup fresh ginger, peeled and minced (About 4 medium branches)
6 fresh chilies, minced
1 cup turbinado sugar
1 tablespoon salt
1/2 cup maple syrup
3 tablespoons vanilla extract
Cut the peaches in half and remove the pits. Cut the peaches into slices, about 1 inch thick. Add the slices to a large pot along with the water and bring them to a boil over medium heat. Allow them to boil, stirring occasionally, while you prepare the rest of the ingredients.
Place the coconut in a skillet over medium heat. Gently toast, stirring frequently, until the coconut is fragrant and lightly browned, about 5 minutes. Remove from the heat and stir into the peach mixture.
Heat the oil in a saucepan over medium heat. Once it is hot, add the cumin seeds and fry until they darken slightly, about 20 seconds. Add the ginger and chilies and continue frying for several more minutes, until the ginger begins to brown slightly. Remove from the heat and stir into the peach mixture.
Continue simmering the peach mixture, stirring occasionally, until the peaches have cooked down and thickened to your liking, about 1-1.5 hours total. Add the salt, sugar, maple syrup, and vanilla extract and cook for another minute or two. Adjust seasonings to taste, and serve
Alakananda Ma M.B., B.S. (Lond.) is a Certified Ayurvedic Doctor (NAMA) and graduate of a top London medical school. She is co-founder of Alandi Ayurveda Clinic and Alandi Ayurveda Gurukula in Boulder Colorado, as well as a spiritual mother, teacher, flower essence maker and storyteller. Alakananda is a well known and highly respected practitioner in the Ayurveda community both nationally and internationally.
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