Yield: 1 servings
|1 cup||Cider vinegar|
|1 tablespoon||Peeled; grated fresh gingerroot|
|4 larges||Ripe peaches (4 cups); peeled and chopped|
|1 pint||Fresh blueberries|
|½ pint||Fresh raspberries|
MAKES 8 CUPS DAIRY-FREE
Virtually any combination of fresh fruit can be used for this chutney. It is a great accompaniment to grilled foods and a terrific topping for ice cream.
In medium saucepan, combine sugar, vinegar and ginger. Bring to a boil.
Boil 1 minute; remove from heat and let cool.
In large bowl, combine fruit. Pour syrup over fruit and let stand for about 30 minutes to allow flavors to meld. Use right away or transfer to an airtight container and refrigerate up to 1 week.
PER ¼-CUP SERVING: 57 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 15G CARB.; 0 CHOL.; 1MG SOD.; 1G FIBER.
Converted by MC_Buster.
Recipe by: Vegetarian Times Magazine, September 1998, page 112 Converted by MM_Buster v2.0l.