We have a wild peach tree in the back yard, one that was here in the jungle in the furthest corner of the yard. It is only this year after clearing some of the wildness there that I took notice of it. It produces small, yellow-green fruit with a blush. They are cling-stone, sadly, and a tiny bit less sweet than the commonly available peaches. But it turns out that they are quite suitable for eating and cooking. Our first dish from them is a chutney relish made with barberries and lemon juice to add tartness.
Aromatic sweet laurel bay leaves bring out the warm taste in this sweet and spicy chutney. The pungent, lemony spicy undertones of ginger add another layer flavour.