Yield: 8 Servings
Measure | Ingredient |
---|---|
2 cans | Sliced peaches in juice; (16 oz) reserve Juice |
¼ cup | Plus 1 tablespoon white wine vinegar |
¼ cup | Sugar |
½ cup | Onion; finely chopped |
1 small | Jalapeno, stemmed, seeded; finely chopped |
½ teaspoon | Ground cumin |
¼ teaspoon | Turmeric |
¼ teaspoon | Ground cinnamon |
⅓ cup | Golden raisins |
Recipe by: Seattle Times Drain the peaches and reserve ¼ cup juice; set aside. In a medium-sized, non-aluminum saucepan, combine the vinegar, sugar, onion and jalapeno. Stir over medium-low heat 3 minutes. Process the drained peaches to a coarse puree in a food processor Add to the saucepan with the ¼ cup reserved peach juice, cumin, turmeric, cinnamon and raisins. Bring to a boil, reduce the heat and simmer 20 minutes, stirring often. (The chutney should be thickened at this point, and will further thicken when cool.) Transfer the chutney to a bowl. Serve warm or at room temperature.
Refrigerate leftovers.