Peach chutney--dutch amish version
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ears of fresh corn, cut kernels off the cob -or- | |
| 2 | cups | Corn kernels |
| 2 | Ripe peaches, chopped | |
| 3 | slices | Fresh ginger |
| 1 | small | Yellow onion, chopped |
| 1 | Red bell pepper, chopped | |
| 1 | Dry red chili | |
| ½ | cup | Champagne vinegar |
| 3 | tablespoons | Light brown sugar |
| ½ | cup | Zant‚ currants |
| 1 | Cinnamon stick | |
| 2 | tablespoons | Peach schanpps |
Directions
GENERAL INSTRUCTIONS: Combine all ingredients in a stainless steel pot.
Bring to a boil uncovered. Then lower to a simmer and cover for for the remaining cooking time: about 1 hour. The mixture should be thick like a good finished jam or marmalade. SPECIAL NOTES: combine all but the schnapps together and cook as usual. Add the peach schnapps after you've taken the chutney off the heat.
Posted to FOODWINE Digest 19 October 96 Date: Sat, 19 Oct 1996 17:00:15 -0700 From: Jared M Brown and Anistatia R Miller <writers@...>