| 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 |
tb |
Minced red jalapeno |
| 1 |
tb |
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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