Peach Chutney Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Dressings and Dips · Side Dishes

Peach Chutney

From Dorothy McNett's recipes at In addition to being a side dish for curry and other meat or chicken dishes, it is fabulous used as a drizzling sauce over cream cheese or other cheeses for an appetizer plate.

1 tablespoon olive oil
3-4 cloves garlic, minced
1 large onion, chopped
1 jalapeno or other pepper, hotter if desired, chopped
4-5 fresh peaches, chopped
1 1/4 cups raw sugar
3/4 cup apple cider vinegar
1/2 teaspoon ground ginger
zest and juice of 1 lime or lemon (about 1/4 cup juice)
3/4 cup raisins or currants
1/4 cup chopped candied ginger

In heavy bottomed dutch oven or deep saute pan heat the oil and saute the garlic, onion and jalapeno 1-2 minutes. Add remaining ingredients and bring to a boil, reduce to simmer, and cook uncovered 10 - 15 minutes, or until fruit looks a bit transparent and mixture is getting thick. (It will thicken more as it cools) Serve with curry and meat and chicken dishes. It will keep in the refrigerator about 2 weeks.

Recipe created 1995-01-01.

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