CATEGORY |
CUISINE |
TAG |
YIELD |
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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