Peach or Apricot Chutney / Chutni Shaftolu/Zard Olu

It wasn't really my favourite, although this might also just boil down to the fact that I've never been much of a chutney lover. However, the peaches really were a problem: you are told to drain the canned peaches and then mush them with a fork - no way that I could have done that, my peaches were far too hard for that. I ended up chopping them, and then cooking them for some 10 minutes or so along with the vinegar-spice-mix, but even then the peaches would not become soft. It's a pity she didn't give any instructions for fresh peaches or apricots. Also, the chutney was slightly too sour and we hardly tasted any of the spices; it was a bit like eating peppers conserved in vinegar.

Served with Lawang Chalau (Meat Stew with Yoghurt) and Pilau, both from Noshe Djan, and Stir-fried Carrots with Mango and Ginger from Modern Moroccan (photo); the chutney didn't go very well with the other dishes, it needs something that can stand against the distinct vinegary sourness of the chutney.