| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Vegetarian |
Crowd, Moosewood, Vegetarian |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Vegetable oil |
| 1 |
lb |
Onions; (1 qt) chopped |
| 1 1/2 |
tb |
Fresh ginger root; grated |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Nutmeg |
| 1/2 |
ts |
Cardamom |
| 1/4 |
ts |
Cayenne; or less to taste |
| 1/2 |
c |
Cider vinegar |
| 3/4 |
c |
Brown sugar |
| 2 |
qt |
Peaches; drained, sliced, (1 #10 can)(4 1/4 lbs) |
INSTRUCTIONS
1. Saute the onions and seasonings in vegetable oil until the onions are
translucent.
2. Add the cider vinegar, brown sugar, and peaches and simmer for 15
minutes.
Meal Planning: *Peach Chutney is colorful, sweet and savory. Serve with
Indian dishes or with Caribbean Black Beans, or Roti. Need: 2 gal pot. Prep
20 mins; cook: 20 min. Per 3.5-pz serving: 92 cals, 2.5 g fat, 7 mg sodium.
*Variation: Substitute apricots.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a
Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley
& Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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