Golden raisin-and-peach chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Sliced peaches in juice; undrained |
| ½ | cup | Golden raisins |
| ½ | cup | Coarsely chopped onion |
| ½ | cup | Firmly packed brown sugar |
| ¼ | cup | Cider vinegar |
| 1 | teaspoon | Grated orange rind |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground allspice |
| ⅛ | teaspoon | Crushed red pepper |
Directions
Cooking Light Mar/Apr 1993
Drain peaches, reserving ⅔ cup juice. Coarsely chop peaches; set aside.
Combine reserved peach juice, raisins, and next 7 ingredients in a saucepan; stir well. Bring to a boil. Reduce heat, and simmer, partially covered, 30 minutes. Stir in peaches. Cook, partially covered, an additional hour. Yield: 1-¾ cups (serving size: 1 tbls).
Posted to JEWISH-FOOD digest V97 #227 by Judy Chavel Hochsztein <jchavelh@...> on Aug 06, 1997