2 can (16-oz) sliced peaches in juice, reserve juice
1/4 cup White wine vinegar, plus
1 tbsp White wine vinegar
1/4 cup Sugar
1/2 cup Onion, finely chopped
1 small Jalapeno, stemmed, seeded, finely chopped
1/2 tsp Ground cumin
1/4 tsp Turmeric
1/4 tsp Ground cinnamon
1/3 cup Golden raisins
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1. Draing the peaches and reserve 1/4 cup juice; set aside.
2. In a medium-sized, non-aluminum saucepan, combine the vinegar, sugar, onion and jalapeno. Stir over medium-low heat 3 minutes.
3. Process the drained peaches to a coarse puree in a food processor Add to the saucepan with the 1/4 cup reserved peach juice, cumin, turmeric, cinnamon and raisings. Bring to a boil, reduce the heat and simmer 20 minutes, stirring often. (The chutney should be thickened at this point, and will further thicken when cool.)
4. Transfer the chutney to a bowl. Serve warm or at room temperature. Refrigerate leftovers.
Recipe by: Seattle Times Posted to MC-Recipe Digest V1 #528 by "Rooby" <MsRooby@sprintmail.com> on Mar 20, 1997
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