Peach & mint chutney
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | cups | Water |
| 4 | eaches | Peaches -=OR=- nectarines |
| 1 | tablespoon | Safflower oil |
| 1 | medium | Onion, minced |
| 1 | each | Hot fresh cili pepper, seeded & minced |
| ¼ | cup | Apple juice |
| 1 | tablespoon | Brown rice syrup |
| 3 | tablespoons | Cider vinegar |
| 1 | teaspoon | Ginger, grated |
| ½ | cup | Mint leaves, chopped |
Directions
Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh & set aside. Heat oil in a medium sized saucepan. Add the onion & saute until golden. Add the peaches & remaining ingredients, except for the mint. Cover & cook over low heat for about 20 minutes. The mixture should be thick with reduced liquid. Stir in the mint & cook over low heat for 10 minutes. Allow to cool to room temperature before serving. Refrigerate unused portion in an airtight container for up to 2 weeks. Serve with curries or grain dishes.