Peach-plum chutney

Yield: 9 Servings

Measure Ingredient
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.

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