Side Pannel
Peach and Mint Chutney
Peach and Mint Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Condiments, Side Dishes
Ingredients List
- 4 c Water
- 4 Peaches -=OR=- nectarines
- 1 tb Safflower oil
- 1 md Onion, minced
- 1 Hot fresh cili pepper,
- -- seeded & minced
- 1/4 c Apple juice
- 1 tb Brown rice syrup
- 3 tb Cider vinegar
- 1 ts Ginger, grated
- 1/2 c Mint leaves, chopped
Directions
Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh & set aside. Heat oil in a medium sized
saucepan. Add the onion & saute until golden. Add the peaches & remaining
ingredients, except for the mint. Cover & cook over low heat for about 20
minutes. The mixture should be thick with reduced liquid. Stir in the mint
& cook over low heat for 10 minutes. Allow to cool to room temperature
before serving. Refrigerate unused portion in an airtight container for up
to 2 weeks. Serve with curries or grain dishes.
Remove the pits, chop the flesh & set aside. Heat oil in a medium sized
saucepan. Add the onion & saute until golden. Add the peaches & remaining
ingredients, except for the mint. Cover & cook over low heat for about 20
minutes. The mixture should be thick with reduced liquid. Stir in the mint
& cook over low heat for 10 minutes. Allow to cool to room temperature
before serving. Refrigerate unused portion in an airtight container for up
to 2 weeks. Serve with curries or grain dishes.
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