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Grains Salsas & ch, Seattle tim 8 Servings

INGREDIENTS

2 cn (16-oz) sliced peaches in juice, reserve juice
1/4 c White wine vinegar, plus
1 tb White wine vinegar
1/4 c Sugar
1/2 c Onion, finely chopped
1 sm Jalapeno, stemmed, seeded, finely chopped
1/2 ts Ground cumin
1/4 ts Turmeric
1/4 ts Ground cinnamon
1/3 c Golden raisins

INSTRUCTIONS

1. Draing the peaches and reserve 1/4 cup juice; set aside.
2. In a medium-sized, non-aluminum saucepan, combine the vinegar, sugar,
onion and jalapeno. Stir over medium-low heat 3 minutes.
3. Process the drained peaches to a coarse puree in a food processor Add to
the saucepan with the 1/4 cup reserved peach juice, cumin, turmeric,
cinnamon and raisings. Bring to a boil, reduce the heat and simmer 20
minutes, stirring often. (The chutney should be thickened at this point,
and will further thicken when cool.)
4. Transfer the chutney to a bowl. Serve warm or at room temperature.
Refrigerate leftovers.
Recipe by: Seattle Times Posted to MC-Recipe Digest V1 #528 by "Rooby"
<MsRooby@sprintmail.com> on Mar 20, 1997

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