Title: Quick Peach Chutney
Categories: Salsa Seattle
Yield: 8 Servings
| 2 | cn | Sliced peaches in juice; (16 oz) reserve Juice |
| 1/4 | c | Plus 1 tablespoon white wine vinegar |
| 1/4 | c | Sugar |
| 1/2 | c | Onion; finely chopped |
| 1 | sm | Jalapeno, stemmed, seeded; finely chopped |
| 1/2 | ts | Ground cumin |
| 1/4 | ts | Turmeric |
| 1/4 | ts | Ground cinnamon |
| 1/3 | c | Golden raisins |
Recipe by: Seattle Times Drain the peaches and reserve 1/4 cup juice; set
aside. In a medium-sized, non-aluminum saucepan, combine the vinegar,
sugar, onion and jalapeno. Stir over medium-low heat 3 minutes. Process the
drained peaches to a coarse puree in a food processor Add to the saucepan
with the 1/4 cup reserved peach juice, cumin, turmeric, cinnamon and
raisins. Bring to a boil, reduce the heat and simmer 20 minutes, stirring
often. (The chutney should be thickened at this point, and will further
thicken when cool.) Transfer the chutney to a bowl. Serve warm or at room
temperature. Refrigerate leftovers. By eloy@earthlink.net (El-Rod) I had
the best chicken while in Jamaica. on Aug 11, 1995