Peach & Mint Chutney

Directions

Blanch the peaches, when cool enough to handle, slip off their skins.

Remove the pits, chop the flesh and set aside.

Heat oil in a medium sized saucepan.

Add the onion and sauté until golden.

Add the peaches and remaining ingredients, except for the mint.

Cover and cook over low heat for about 20 minutes.

The mixture should be thick with reduced liquid.

Stir in the mint and 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.