Summer fruit chutney

Yield: 1 servings

Measure Ingredient
2 cups Sugar
1 cup Cider vinegar
1 tablespoon Ginger, finely grated
2 mediums Peaches or nectarines halved, pitted, sliced 1/4\" thick
4 mediums Dark plums halved, pitted cut into eighths
1 pint Blueberries
½ pint Raspberries

In a medium nonreactive saucepan, combine the sugar, vinegar and ginger and bring to a boil over moderate heat. Let cool for 30 minutes.

In a large bowl, combine the peaches, plums, blueberries and raspberries. Pour the sugar syrup pn the fruit and let macerate for about 30 minutes.

Serve with grilled chicken.

Food and Wine July 1995

Submitted By DIANE LAZARUS On 08-18-95

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