Makes about 1 cup (240 ml)

INGREDIENTS

• 1/2 pound (228 g) peaches, peeled and diced small
• 1/2 cup (75 g) raisins, coarsely chopped
• 1 clove garlic, peeled and minced
• 1/2 (about 38 g) yellow onion, peeled and diced small
• 1/8 cup (30 g) chopped preserved ginger
• 1 teaspoon (5 ml) chili powder
• 3/4 teaspoon (4 ml) mustard seed
• 1/4 teaspoon (1.25 ml) curry powder
• 1/4 cup (50 g) packed brown sugar
• 1 tablespoon (15 ml) pickling spice (recipe follows)
• 1 tablespoon (15 ml) olive oil
• 1/8 cup (30 ml) apple cider vinegar

DIRECTIONS

1. Fill and preheat the SousVide Supreme water oven to 182F/83C
2. In a small bowl, mix the mustard seed, curry powder, brown sugar, pickling spice, oil and apple cider vinegar together to make a paste
3. Put the peaches, onion, and ginger into a cooking pouch; add the spice paste and massage through the pouch to coat.
4. Vacuum seal the pouch and submerge in the water oven to cook for at least 5 hours and overnight is fine.
5. Remove from the water oven and while warm, coarsely mash the contents through the pouch.
6. Quick chill in the pouch submerged in ice water (half ice, half water) to chill; refrigerate until ready to use or up to 1 week.

Pickling Spice

INGREDIENTS

• 1 tablespoon (15 ml) whole mustard seeds
• 1 ½ teaspoons (7.5 ml) whole allspice berries
• 1 teaspoon (5 ml) whole coriander seeds
• 1/2 teaspoon (2.5 ml) red pepper flakes, or to taste
• 1 bay leaf, finely crumbled
• 2 teaspoons (10 ml) ground cinnamon
• 6 whole cloves

DIRECTIONS

1. Put all ingredients into a spice grinder and grind to powder
2. Store in an airtight container for up to 1 month.