Peach and apricot chutney
8 Servings
Ingredients
| Quantity | 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 |
Directions
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, .