Peach and citrus chutney`
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Orange Juice, Preferably |
| Freshly Squeezed | ||
| ½ | cup | Granulated Sugar |
| ½ | cup | Raspberry Or Cider Vinegar |
| 3 | larges | Peaches, Peeled, Pitted -- |
| Coarsely chopped | ||
| 1 | medium | Red Onion -- finely chopped |
| 1 | medium | Red Bell Pepper -- seed & |
| Finely chop | ||
| ⅓ | cup | Dried Currants |
| ⅓ | cup | Golden Raisins |
| 2 | tablespoons | Grated Fresh Ginger |
| Grated Zest Of 2 Lemons | ||
| Grated Zest Of 1 Lg Orange | ||
| 1 | teaspoon | Madras-Style Curry Powder |
| ¼ | teaspoon | Salt |
Directions
1. In a large saucepan, bring the orange juice, sugar, and vinegar to a simmer over medium heat, stirring often to dissolve the sugar.
Reduce the heat to low and cook for 5 mins. 2. Stir in the remaining ingredients and bring to a simmer. Cook, stirring often, until thickened, about 20 mins. Transfer to a medium bowl and cool completely. (The chutney can be prepared up to 1 week ahead, covered, and refrigerated.)
Makes about 3 cups from Clyde Nelson of The Home Ranch, of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-14-95 (159) Fido: Cooking