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Peach-plum Chutney

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CATEGORY CUISINE TAG YIELD
Condiments, Cooking lig 9 Servings

INGREDIENTS

2 T Olive oil
2 c Diced vidalia OR other sweet
onion
1/2 c Orange-mint vinegar, see
recipe
6 T Maple syrup
2 T 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

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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“God grades on the cross, not the curve.”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 303
Calories From Fat: 71
Total Fat: 7.9g
Cholesterol: 26mg
Sodium: 430.1mg
Potassium: 325mg
Carbohydrates: 53.5g
Fiber: 1.9g
Sugar: 17.2g
Protein: 5.8g


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