Yield: 9 Servings
|2 tablespoons||Olive oil|
|2 cups||Diced vidalia OR other sweet onion|
|½ cup||Orange-mint vinegar; see recipe|
|6 tablespoons||Maple syrup|
|2 tablespoons||Chopped fresh chives|
|1½ cup||Chopped peeled peaches; from about 2-large peaches|
|1 cup||Chopped peeled plums; from about 2-small plums|
|2||Pieces cinnamon sticks; 3-in long|
1. Heat oil in a large nonstick skillet over medium heat. Add onion, and saute 8 minutes. Add orange rind, juice, Orange- Mint Vinegar, syrup and chives, and stir well. Add peaches, plums, and cinnamon; bring to a boil Reduce heat, and simmer 1 hour or until thick.
Discard cinnamon sticks. Cool, and store in an airtight container in refrigerator. Yield: 2-¼ cups (serving size: ¼ cup). [CALORIES 115 (26% cff) FAT 3g]
ORANGE juice and zest, with mint and white wine vinegar.
~(Edited by Pat Hanneman 10/01/98)- Notes: Serve this chutney with grilled chicken or with pork chops and rice side dish. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.
Recipe by: Cooking Light Sep98
Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Oct 01, 1998, converted by MM_Buster v2.0l.