Guest guest Posted August 25, 1999 Report Share Posted August 25, 1999 Title: Quick Peach Chutney Categories: Salsas & ch, Seattle tim Yield: 8 Servings 2 cn Sliced peaches in juice; -(16 oz) reserve Juice 1/4 c Plus 1 tablespoon white wine -vinegar 1/4 c Sugar 1/2 c Onion; finely chopped 1 sm Jalapeno, stemmed, seeded; -finely chopped 1/2 ts Ground cumin 1/4 ts Turmeric 1/4 ts Ground cinnamon 1/3 c Golden raisins Recipe by: Seattle Times Drain the peaches and reserve 1/4 cup juice; set aside. In a medium-sized, non-aluminum saucepan, combine the vinegar, sugar, onion and jalapeno. Stir over medium-low heat 3 minutes. 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 raisins. 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.) Transfer the chutney to a bowl. Serve warm or at room temperature. Refrigerate leftovers. Quote Link to comment Share on other sites More sharing options...
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