Yield: 8 Servings
|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|
|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).
FATFREE DIGEST V96 #143
From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe Archive, .