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.