Tomato and Peach Achar 

We had a small pot of local (I think Bowral made) achar in the cupboard for ages. We had been given it as a gift and when we eventually tried it, it was consumed with a few days. Not remembering who gave it to us or where it was from, we couldn't replace it So when the peach glut hit, I decided to find a recipe for peach achar and reproduce it. The only one I could find in an online search was a tomato achar that suggested switching half the tomato with a mango or peach. It was also for a fresh accompaniment and I wanted a few jars of the stuff. 

After a little experimenting, here's my work in progress version. 

Recipe:  makes around 2 -3 small jars
2 cloves of garlic, minced
2 tablespoons of fresh ginger, minced
2 tablespoons of oil ( I used peanut oil)
2 - 4 hot chilli peppers or 2 teaspoons of minced bottled chlli
1/2 teaspoon of cumin
1/2 teaspoon of turmeric
1/4 a teaspoon of mild curry powder
2 large tomatoes, finely chopped 
(If the crop hasn't begun yet, use a large tin of chopped tomatoes)
2 peaches roughly chopped
1 cup of water

Sauté the garlic and the ginger in the oil for five minutes. Add the chilli and spices and cook until the scents hit you (about ten seconds). Add the tomatoes and the peaches and simmer until the consistency is like a thick lumpy sauce. The US recipe said like catsup.
Be careful about the seasoning. The Chilli and curry powder get pretty powerful.

Variations. I tried a Peach and Tomato Achar by adding more peaches, but the acid from the tomatoes seems important and we liked the version above better. The commercial jar we tried had other fruit in it probably sultanas or raisins, and I'll try that sometime.

The origins of the word Achar? Brewer says it's from a word in Indian philosophy for All-in-all which describes a pickle I guess. There's a Mango Achar pickle called Am Kar Achar and a very complicated mixed vegetable version Terkaree Ka Achar also attributed to Imran Chaudhary.