Ginger-peach chutney

5 cups

Ingredients

Quantity Ingredient
2 pounds Peaches (5 cups diced)
4 slices Candied ginger, minced
1 Cinnamon stick
4 Allspice berries
4 Cloves
10 Black peppercorns
½ Red onion(s) diced (1/2 cup)
½ Red bell pepper, cored seeded and diced
½ Green bell pepper, cored seeded and diced
½ cup Raisins
¼ cup Rice wine vinegar
3 tablespoons Brown sugar or to taste

Directions

Plunge the peaches in a pot of boiling water for 20 seconds. rinse under cold water and slip off the skins. Pit and cut into «-inch dice. Tie the ginger, cinnamon stick, allspice, cloves, and peppercorns in a piece of cheesecloth.

Place the peaches, spice bundle, and remaining ingredients in a heavy saucepan. Simmer, stirring frequently, for 10 minutes, or until the peaches are soft. Correct the seasoning, adding vinegar and sugar to taste. The chutney should be a little sweet and a little sour.

Let the chutney cool to room temperature, then transfer it to a clean jar. Store in the refrigerator. High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 194-195

Submitted By DIANE LAZARUS On 10-26-95

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