Quick Peach Chutney Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 can: Sliced peaches in juice, (16 oz) reserve Juice
1/4 cup: Plus 1 tablespoon white wine vinegar,
1/4 cup: Sugar,
1/2 cup: Onion, finely chopped
1 small: Jalapeno, stemmed, seeded, finely chopped
1/2 tsp: Ground cumin,
1/4 tsp: Turmeric,
1/4 tsp: Ground cinnamon,
1/3 cup: Golden raisins,
Directions:
Recipe by: Seattle Times Drain the peaches and reserve 1/4 cup juice;
set aside. In a medium-sized, non-aluminum saucepan, combine the
vinegar, sugar, onion and jalapeno. Stir over medium-low heat 3
minutes. Process the drained peaches to a coarse puree in a food
processor Add to the saucepan with the 1/4 cup reserved peach juice,
cumin, turmeric, cinnamon and raisins. Bring to a boil, reduce the
heat and simmer 20 minutes, stirring often. (The chutney should be
thickened at this point, and will further thicken when cool.)
Transfer the chutney to a bowl. Serve warm or at room temperature.
Refrigerate leftovers.
Source from luhu.jp
set aside. In a medium-sized, non-aluminum saucepan, combine the
vinegar, sugar, onion and jalapeno. Stir over medium-low heat 3
minutes. Process the drained peaches to a coarse puree in a food
processor Add to the saucepan with the 1/4 cup reserved peach juice,
cumin, turmeric, cinnamon and raisins. Bring to a boil, reduce the
heat and simmer 20 minutes, stirring often. (The chutney should be
thickened at this point, and will further thicken when cool.)
Transfer the chutney to a bowl. Serve warm or at room temperature.
Refrigerate leftovers.
Source from luhu.jp