Title: Tangy Blackberry Chutney (Oouida Door)
Categories: New Chicken Spread Main
Yield: 1 Servings

1	md	Onion, chopped
1	tb	Minced garlic
3	tb	Olive oil
1 1/2	ts	Salt
1/4	c	White wine vinegar
3/4	c	Light brown sugar
1	ts	Ground cumin
1/4	ts	Cayenne pepper
1/2	ts	Ground cinnamon
1/2	ts	Freshly grated nutmeg
4	c	Sliced peaches, (about 1-1/2 lbs)
1	c	Fresh blackberries
1/2	c	Walnut halves

In a large frying pan, saute the onion and garlic in olive oil over low heat. Add the salt, vinegar, sugar and spices, blending well. Add the fruits and nuts. Continue cooking over low heat for 12-15 minutes, until the fruit is lightly cooked. Let cool. For best taste, cover and refrigerate overnight before using. It keeps for months when stored in a covered jar in the refrigerator. NOTES : Makes enough to accompany 8 servings of pork or game as main course

Recipe by: Lon Hall

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