Sauteed shrimp with peppers, spicy peach chutney and chee
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Water |
| 4 | cups | Apple cider vinegar |
| 1½ | ounce | From a container of Dole |
| Orchard Peach frozen | ||
| Concentrate | ||
| 1 | tablespoon | Ground cloves |
| 1 | tablespoon | Diced fresh garlic |
| 3 | tablespoons | Fresh chopped ginger |
| Salt | ||
| ¼ | cup | Brown sugar |
| ⅔ | cup | Seeded, minced fresh |
| Jalapeno peppers | ||
| 3 | cups | Chopped onion |
| 2 | cups | Dried cherries, diced |
| 5 | Fresh peaches, peeled, | |
| Pitted and diced | ||
| 2 | tablespoons | Cold water |
| 2 | tablespoons | Cornstarch |
Directions
Mix water, cider vinegar, peach juice concentrate, ground cloves, garlic, ginger, salt to taste,sugar, jalapeno peppers and onion in a large saucepan. Simmer uncovered for 30 minutes. It will be liquid.
Add cherries and peaches and simmer 15 minutes more to plump up the cherries and cook the peaches. Mix cold water and cornstarch and stir into chutney. Cook, stirring, about 30 seconds. You may want to add more cornstarch water if you prefer a thicker product.
Yield: 4 cups
CHEF DU JOUR KATHY CARY/DREW NIEPORENT SHOW #DJ9433 Peach Chutney: