Peach and mint chutney

1 Servings

Ingredients

Quantity Ingredient
4 cups Water
4 Peaches -=OR=- nectarines
1 tablespoon Safflower oil
1 medium Onion, minced
1 Hot fresh cili pepper, seeded & minced
¼ cup Apple juice
1 tablespoon Brown rice syrup
3 tablespoons Cider vinegar
1 teaspoon Ginger, grated
½ cup Mint leaves, chopped

Directions

Blanch the peaches. when cool enough to handle, slip off their skins.

Remove the pits, chop the flesh & set aside. Heat oil in a medium sized saucepan. Add the onion & saute until golden. Add the peaches & remaining ingredients, except for the mint. Cover & cook over low heat for about 20 minutes. The mixture should be thick with reduced liquid. Stir in the mint & cook over low heat for 10 minutes. Allow to cool to room temperature before serving. Refrigerate unused portion in an airtight container for up to 2 weeks. Serve with curries or grain dishes.

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