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Posted: Monday, 27 July 2009 10:58AM
PEACH CHUTNEY
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Yield 3-4 Cups
1-1/2 cups brown sugar
1 cup cider vinegar or white wine vinegar
1 large onion, chopped (about 2 cups)
1/2 cup sultanas (golden raisins) or raisins
2 tsp yellow mustard seeds
1-inch knob fresh ginger, grated
1-1/2 tsp cumin powder
1 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp crushed red pepper
1 green Pippin apple, cored and coarsely chopped
1- 1/2 lbs firm peaches, not peeled, coarsely chopped
MIx all ingredients except peaches in a heavy pot and cook over medium-high heat until onions are translucent and volume of liquid has reduced by 1/3. Add peaches and cook over high heat, stirring constantly until peaches take on a glistening, translucent appearance. Hot pack like preserves in small sterilized jars, or wait until cool and pack in a plastic tub to store in refrigerator.
ON AIR: 8/1/09
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Recipe Copyrighted 2009 by Narsai M. David
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