Ginger-peach chutney
5 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Peaches (5 cups diced) |
| 4 | slices | Candied ginger, minced |
| 1 | Cinnamon stick | |
| 4 | Allspice berries | |
| 4 | Cloves | |
| 10 | Black peppercorns | |
| ½ | Red onion(s) diced (1/2 cup) | |
| ½ | Red bell pepper, cored seeded and diced | |
| ½ | Green bell pepper, cored seeded and diced | |
| ½ | cup | Raisins |
| ¼ | cup | Rice wine vinegar |
| 3 | tablespoons | Brown sugar or to taste |
Directions
Plunge the peaches in a pot of boiling water for 20 seconds. rinse under cold water and slip off the skins. Pit and cut into «-inch dice. Tie the ginger, cinnamon stick, allspice, cloves, and peppercorns in a piece of cheesecloth.
Place the peaches, spice bundle, and remaining ingredients in a heavy saucepan. Simmer, stirring frequently, for 10 minutes, or until the peaches are soft. Correct the seasoning, adding vinegar and sugar to taste. The chutney should be a little sweet and a little sour.
Let the chutney cool to room temperature, then transfer it to a clean jar. Store in the refrigerator. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 194-195
Submitted By DIANE LAZARUS On 10-26-95