Peach And Mint Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiments, Relishes, Side dish | 1 | Servings | |
INGREDIENTS
| 4 | c | Water |
| 4 | Peaches -=OR=- nectarines | |
| 1 | T | Safflower oil |
| 1 | Onion, minced | |
| 1 | Hot fresh cili pepper | |
| seeded & minced | ||
| 1/4 | c | Apple juice |
| 1 | T | Brown rice syrup |
| 3 | T | Cider vinegar |
| 1 | t | Ginger, grated |
| 1/2 | c | Mint leaves, chopped |
INSTRUCTIONS
Blanch the peaches. when cool enough to handle, slip off their skins. Remove the pits, chop the flesh & set aside. Heat oil in a medium sized saucepan. Add the onion & saute until golden. Add the peaches & remaining ingredients, except for the mint. Cover & cook over low heat for about 20 minutes. The mixture should be thick with reduced liquid. Stir in the mint & cook over low heat for 10 minutes. Allow to cool to room temperature before serving. Refrigerate unused portion in an airtight container for up to 2 weeks. Serve with curries or grain dishes.
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Nutrition (calculated from recipe ingredients)
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Calories: 222
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 39.9mg
Potassium: 359.8mg
Carbohydrates: 22.7g
Fiber: 3.4g
Sugar: 13.9g
Protein: 2g