Peach and apricot chutney

Yield: 8 Servings

Measure Ingredient
2 ounces Dried apricots; dices
1 cup Peeled; seeded, diced tomatoes
¼ cup Seasoned rice vinegar
1 cup Diced fresh peaches
1 cup Diced onion
1 tablespoon Minced red jalapeno
1 tablespoon Minced green jalapeno
1 pinch Ground cloves
1 pinch Turmeric
1 pinch Cayenne
¼ cup Chopped fresh cilantro

Date: Thu, 23 May 1996 10:47:21 -0400 (EDT) From: Samantha Armer ----- Mail Name - SArmer <SW2722@...> I don't remember where this comes from, perhaps Ornish's Eat More, Weigh Less.

In a small bowl, cover apricots with warm water, soak for 20 minutes. Drain and transfer to a nonreactive saucepan. Add the peaches, tomatoes, onion, vinegar, jalapenos, ginger, cloves, tumeric, and cayenne. Stir, bring to a boil, reduce heat, and simmer, covered for 20 minutes. Cool before adding the cilantro. Store, refrigerated in a sterilized jar up to 1 week. Try this with any curried or highly spiced dish. Makes 2 cups or serves 6 to 8 people.

I like adding chutneys to freshly cooked brown rice and maybe some veggies added in. Provides a lot of flavor and no fat (usually).


From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .

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