Peach & Mint Chutney Recipe

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Peach & Mint Chutney Ingredients

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.

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.

Peach & Mint Chutney Recipe
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This is a recipe for Peach & Mint Chutney from the recipe cookbook of Recipes-to-go (Fruit)

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Peach & Mint Chutney

“In America we eat, collectively, with a glum urge for food to fill us. We are ignorant of flavour. We are as a nation taste-blind.”
a nation taste-blind.” M.F.K. Fisher

Peach & Mint Chutney 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.

Serves: 1

Peach & Mint Chutney Recipe brought to you by Recipes To-Go

Peach & Mint Chutney Recipe from the Recipes-To-go.com Fruit Recipe Cookbook

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