Spiced Peach and Ginger Chutney with Toasted Almond Flatbreads

Ingredients

• •4 ripe peaches, peeled, pitted, and diced
• •1 tablespoon grated fresh ginger
• •1/2 cup apple cider vinegar
• •1/3 cup brown sugar
• •1/4 teaspoon ground cinnamon
• •1/4 teaspoon ground cardamom
• •1/4 teaspoon ground cloves
• •1/4 teaspoon red chili flakes (optional, for spice)
• •1/4 cup golden raisins
• •1/4 teaspoon salt
• •2 cups all-purpose flour
• •1/2 teaspoon baking powder
• •1/4 teaspoon baking soda
• •1/2 teaspoon salt
• •3/4 cup plain yogurt
• •1/4 cup water
• •2 tablespoons olive oil
• •1/3 cup slivered almonds, toasted

Instructions

1. 1

   Combine peaches, grated ginger, apple cider vinegar, brown sugar, cinnamon, cardamom, cloves, chili flakes, raisins, and salt in a medium saucepan.

2. 2

   Bring the mixture to a boil over medium heat, stirring occasionally.

3. 3

   Reduce the heat to low and let it simmer for 25-30 minutes, or until the chutney thickens and the flavors meld together. Stir occasionally to prevent sticking.

4. 4

   While the chutney is cooking, prepare the flatbread dough. In a large bowl, mix together the flour, baking powder, baking soda, and salt.

5. 5

   Add yogurt, water, and olive oil to the dry ingredients and mix until a soft dough forms.

6. 6

   Turn the dough onto a floured surface and knead for 5 minutes, until smooth.

7. 7

   Divide the dough into 6 portions and roll each one into a ball. Let rest for 10 minutes.

8. 8

   Heat a dry skillet or griddle over medium heat.

9. 9

   Roll each portion of the dough into a thin round (about 1/4-inch thick). Sprinkle toasted almonds on one side and press them gently into the dough.

10. 10

    Cook each flatbread in the hot skillet for 2-3 minutes on each side, until puffed and golden.

11. 11

    Serve the spiced peach and ginger chutney with the toasted almond flatbreads while warm.