Peach & Mint Chutney Recipe

Step 1

Blanch the peaches. when cool enough to handle, slip off their skins. Remove the pits, chop the flesh & set aside.

Step 2

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.

Step 3

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.

Things You'll Need

  • 4c Water
  • 4ea Peaches -=OR=- nectarines
  • 1tb Safflower oil
  • 1md Onion, minced
  • 1ea Hot fresh cili pepper,
  • -- seeded & minced
  • 1/4c Apple juice
  • 1tb Brown rice syrup
  • 3tb Cider vinegar
  • 1ts Ginger, grated
  • 1/2c Mint leaves, chopped

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