Peach & Mint Chutney Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
4 cup: Water,
4 each: Peaches -=OR=- nectarines,
1 tbsp: Safflower oil,
1 medium: Onion, minced
1 each: Hot fresh cili pepper,, seeded & minced
1/4 cup: Apple juice,
1 tbsp: Brown rice syrup,
3 tbsp: Cider vinegar,
1 tsp: Ginger, grated
1/2 cup: 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.
Source from luhu.jp
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.
Source from luhu.jp