Ginger-peach Chutney Recipe
Yield: 5 cupsRecipe by luhu.jp
Ingredients:
2 lbs: Peaches, 5 cups diced
1/2: Red bell pepper, cored
4 slice: Candied ginger, minced
-seeded and diced,
1: Cinnamon stick,
1/2: Green bell pepper, cored
4: Allspice berries,
-seeded and diced,
4 Cloves: ,
1/2 cup: Raisins,
10: Black peppercorns,
1/4 cup: Rice wine vinegar,
1/2: Red onion, s
3 tbsp: Brown sugar,
-diced, 1/2 cup
-or to taste,
Directions:
Plunge the peaches in a pot of boiling water for 20 seconds. rinse
under cold water and slip off the skins. Pit and cut into
-inch
dice. Tie the ginger, cinnamon stick, allspice, cloves, and
peppercorns in a piece of cheesecloth.
Place the peaches, spice bundle, and remaining ingredients in a heavy
saucepan. Simmer, stirring frequently, for 10 minutes, or until the
peaches are soft. Correct the seasoning, adding vinegar and sugar to
taste. The chutney should be a little sweet and a little sour.
Let the chutney cool to room temperature, then transfer it to a clean
jar. Store in the refrigerator.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
194-195
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp
under cold water and slip off the skins. Pit and cut into
-inch
dice. Tie the ginger, cinnamon stick, allspice, cloves, and
peppercorns in a piece of cheesecloth.
Place the peaches, spice bundle, and remaining ingredients in a heavy
saucepan. Simmer, stirring frequently, for 10 minutes, or until the
peaches are soft. Correct the seasoning, adding vinegar and sugar to
taste. The chutney should be a little sweet and a little sour.
Let the chutney cool to room temperature, then transfer it to a clean
jar. Store in the refrigerator.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg
194-195
Submitted By DIANE LAZARUS On 10-26-95
Source from luhu.jp