Peach & Mint Chutney
Yield
1 batchPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 4 | each |
peaches
|
|
| 1 | tablespoon |
safflower oil
|
|
| 1 | medium |
onions
minced |
|
| 1 | each |
hot chili peppers
|
*
|
| ¼ | cup |
apple juice
|
|
| 1 | tablespoon |
rice
brown syrup |
|
| 3 | tablespoons |
apple cider vinegar
|
|
| 1 | teaspoon |
ginger
grated |
|
| ½ | cup |
mint leaves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 4 | each |
peaches
|
|
| 15 | ml |
safflower oil
|
|
| 1 | medium |
onions
minced |
|
| 1 | each |
hot chili peppers
|
*
|
| 59 | ml |
apple juice
|
|
| 15 | ml |
rice
brown syrup |
|
| 45 | ml |
apple cider vinegar
|
|
| 5 | ml |
ginger
grated |
|
| 118 | ml |
mint leaves
|
*
|
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.
