Peach and citrus chutney`

3 servings

Ingredients

Quantity Ingredient
1 cup Orange Juice, Preferably
Freshly Squeezed
½ cup Granulated Sugar
½ cup Raspberry Or Cider Vinegar
3 larges Peaches, Peeled, Pitted --
Coarsely chopped
1 medium Red Onion -- finely chopped
1 medium Red Bell Pepper -- seed &
Finely chop
⅓ cup Dried Currants
⅓ cup Golden Raisins
2 tablespoons Grated Fresh Ginger
Grated Zest Of 2 Lemons
Grated Zest Of 1 Lg Orange
1 teaspoon Madras-Style Curry Powder
¼ teaspoon Salt

Directions

1. In a large saucepan, bring the orange juice, sugar, and vinegar to a simmer over medium heat, stirring often to dissolve the sugar.

Reduce the heat to low and cook for 5 mins. 2. Stir in the remaining ingredients and bring to a simmer. Cook, stirring often, until thickened, about 20 mins. Transfer to a medium bowl and cool completely. (The chutney can be prepared up to 1 week ahead, covered, and refrigerated.)

Makes about 3 cups from Clyde Nelson of The Home Ranch, of Clark, CO.

Recipe By : National Cowboy Hall of Fame Chuck Wagon Cookbook From: Dan Klepach Date: 06-14-95 (159) Fido: Cooking

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