Asian yogurt dip with peach chutney, black garlic, sesame and Szechuan pepper

Ingredients for 2 servings:

• 150 g yogurt, 3.5% fat, mild
• 5 small peaches
• 1 m.-large onion(s), red
• 2 garlic cloves
• 12 g garlic, black, fermented
• 90 ml apple cider vinegar
• 75 ml vegetable oil
• 2 tbsp raw cane sugar
• 3 tbsp white sesame seeds
• 1 tsp cinnamon powder
• 1 tsp Szechuan pepper
• 1 tsp cumin seeds
• 1 tsp fennel seeds
• ¼ tsp anise seeds
• 2 tsp lemon juice
• 1 ½ tsp salt

Instructions

Working time approx. 10 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 30 minutes; Total time approx. 8 hours 40 minutes

Cut the peaches lengthwise, twist the halves against each other, remove the pit, and peel off the skin. This works quite well with very ripe peaches. Then dice the flesh. Peel and finely dice the red onion. Peel and finely chop or press the garlic. Crush the black garlic with a fork. In a pan, dry-heat the whole Sichuan peppercorns over medium heat for about 2 minutes, remove and set aside. Add the sesame seeds to the pan and toast for about 3 minutes, then add the cumin seeds, fennel seeds, and anise seeds and toast for another 2 minutes. Transfer everything from the pan to the mortar, let it cool slightly, and then grind finely. Heat the vegetable oil in the empty pan and sauté the onions with the garlic and a pinch of salt over medium heat for about 5-6 minutes until translucent. Then add the peach cubes, raw cane sugar, and apple cider vinegar. Bring everything to a boil and simmer for about 10 minutes. Add the ground spice mix, cinnamon powder, and black garlic, and simmer for another 5 minutes, stirring occasionally. Meanwhile, grind the Sichuan peppercorns in a mortar and pestle. Empty the contents of the pan into a tall, narrow container. Add the Sichuan peppercorns and let everything cool until the mixture is just lukewarm. Add the yogurt, puree everything with a hand blender, and season with lemon juice and salt. Transfer the dip to a clean screw-top jar and let it steep in the refrigerator for several hours, preferably overnight. Tips: If the skin on the peaches is difficult to remove, cut a cross in the skin, pour boiling water over the peaches, and let it steep briefly. Then rinse under cold running water and dry. This will make it easier to peel off the skin. Heat the Sichuan peppercorns only briefly; do not roast them, as otherwise they will lose their delicate citrus aroma. However, heating helps the flavors release better. If you don’t have Sichuan peppercorns, add some chopped fresh ginger root just before the end of cooking and season with black pepper for a spicy finish.