Quick peach chutney

8 Servings

Ingredients

Quantity Ingredient
2 cans Sliced peaches in juice; (16 oz) reserve Juice
¼ cup Plus 1 tablespoon white wine vinegar
¼ cup Sugar
½ cup Onion; finely chopped
1 small Jalapeno, stemmed, seeded; finely chopped
½ teaspoon Ground cumin
¼ teaspoon Turmeric
¼ teaspoon Ground cinnamon
⅓ cup Golden raisins

Directions

Recipe by: Seattle Times Drain the peaches and reserve ¼ 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 ¼ 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.

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