Peach And Apricot Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Vegetarian | Condiment | 8 | Servings |
INGREDIENTS
| 2 | oz | Dried apricots, dices |
| 1 | c | Peeled, seeded diced |
| tomatoes | ||
| 1/4 | c | Seasoned rice vinegar |
| 1 | c | Diced fresh peaches |
| 1 | c | Diced onion |
| 1 | T | Minced red jalapeno |
| 1 | T | Minced green jalapeno |
| 1 | pn | Ground cloves |
| 1 | pn | Turmeric |
| 1 | pn | Cayenne |
| 1/4 | c | Chopped fresh cilantro |
INSTRUCTIONS
Date: Thu, 23 May 1996 10:47:21 -0400 (EDT) From: Samantha Armer ----- Mail Name - SArmer <SW2722@ais.smith.edu> I don't remember where this comes from, perhaps Ornish's Eat More, Weigh Less. In a small bowl, cover apricots with warm water, soak for 20 minutes. Drain and transfer to a nonreactive saucepan. Add the peaches, tomatoes, onion, vinegar, jalapenos, ginger, cloves, tumeric, and cayenne. Stir, bring to a boil, reduce heat, and simmer, covered for 20 minutes. Cool before adding the cilantro. Store, refrigerated in a sterilized jar up to 1 week. Try this with any curried or highly spiced dish. Makes 2 cups or serves 6 to 8 people. I like adding chutneys to freshly cooked brown rice and maybe some veggies added in. Provides a lot of flavor and no fat (usually). FATFREE DIGEST V96 #143 From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 21
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 3.3mg
Potassium: 172.8mg
Carbohydrates: 7.9g
Fiber: <1g
Sugar: 3.1g
Protein: <1g