| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiments, Cooking lig | 9 | Servings | ||
INGREDIENTS
| 2 | tb | Olive oil |
| 2 | c | Diced vidalia OR other sweet onion |
| 1/2 | c | Orange-mint vinegar; see recipe |
| 6 | tb | Maple syrup |
| 2 | tb | Chopped fresh chives |
| 1 1/2 | c | Chopped peeled peaches; from about 2-large peaches |
| 1 | c | Chopped peeled plums; from about 2-small plums |
| 2 | Pieces cinnamon sticks; 3-in long |
INSTRUCTIONS
1. Heat oil in a large nonstick skillet over medium heat. Add onion, and saute 8 minutes. Add orange rind, juice, Orange- Mint Vinegar, syrup and chives, and stir well. Add peaches, plums, and cinnamon; bring to a boil Reduce heat, and simmer 1 hour or until thick. Discard cinnamon sticks. Cool, and store in an airtight container in refrigerator. Yield: 2-1/4 cups (serving size: 1/4 cup). [CALORIES 115 (26% cff) FAT 3g] ORANGE juice and zest, with mint and white wine vinegar. ~(Edited by Pat Hanneman 10/01/98)- Notes: Serve this chutney with grilled chicken or with pork chops and rice side dish. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01, 1998, converted by MM_Buster v2.0l.
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