| 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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