4 cup water
4 each peaches -=or=- nectarines
1 tbsp safflower oil
1 medium onion, minced
1 each hot fresh cili pepper, - seeded & m, inced
1/4 cup apple juice
1 tbsp brown rice syrup
3 tbsp cider vinegar
1 tsp ginger, grated
1/2 cup mint leaves, chopped
A Recipe for
Peach & Mint Chutney
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This Recipe for Peach & Mint Chutney is one of thousands in the Recipes-to-go Fruit Cookbook.
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This is a recipe for Peach & Mint Chutney from the recipe cookbook of Recipes-to-go (Fruit)
Recipe: A series of step-by-step instructions for preparing ingredients you forgot to buy, in utensils you don't own, to make a dish the dog wouldn't eat. |
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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.
Serves: 1
Peach & Mint Chutney Recipe brought to you by Recipes To-Go