Peach And Citrus Chutney` Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
1 cup: Orange Juice, Preferably
Freshly Squeezed,
1/2 cup: Granulated Sugar,
1/2 cup: Raspberry Or Cider Vinegar,
3 large: Peaches, Peeled, Pitted --
Coarsely chopped,
1 medium: Red Onion, finely chopped
1 medium: Red Bell Pepper, seed &
Finely chop,
1/3 cup: Dried Currants,
1/3 cup: Golden Raisins,
2 tbsp: Grated Fresh Ginger,
Grated Zest Of 2 Lemons,
Grated Zest Of 1 Lg Orange,
1 tsp: Madras-Style Curry Powder,
1/4 tsp: Salt,
Directions:
1. In a large saucepan, bring the orange juice, sugar, and vinegar to
a simmer over medium heat, stirring often to dissolve the sugar.
Reduce the heat to low and cook for 5 mins. 2. Stir in the remaining
ingredients and bring to a simmer. Cook, stirring often, until
thickened, about 20 mins. Transfer to a medium bowl and cool
completely. (The chutney can be prepared up to 1 week ahead, covered,
and refrigerated.)
Makes about 3 cups from Clyde Nelson of The Home Ranch, of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-14-95 (159) Fido:
Cooking
Source from luhu.jp
a simmer over medium heat, stirring often to dissolve the sugar.
Reduce the heat to low and cook for 5 mins. 2. Stir in the remaining
ingredients and bring to a simmer. Cook, stirring often, until
thickened, about 20 mins. Transfer to a medium bowl and cool
completely. (The chutney can be prepared up to 1 week ahead, covered,
and refrigerated.)
Makes about 3 cups from Clyde Nelson of The Home Ranch, of Clark, CO.
Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook
From: Dan Klepach Date: 06-14-95 (159) Fido:
Cooking
Source from luhu.jp