Free Recipe Peach and Apricot Chutney
Recipe Type: C Recipes
Recipe Preparation: boil
Cooking Ingredients for Peach and Apricot Chutney Recipe
2 oz Dried apricots; dices
1 c Peeled; seeded, diced
-tomatoes
1/4 c Seasoned rice vinegar
1 c Diced fresh peaches
1 c Diced onion
1 tb Minced red jalapeno
1 tb Minced green jalapeno
1 pn Ground cloves
1 pn Turmeric
1 pn Cayenne
1/4 c Chopped fresh cilantro
Peach and Apricot Chutney Preparation
Date: Thu, 23 May 1996 10:47:21 -0400 (EDT) From: Samantha Armer — Mail Name – SArmer <SW2722@ais.smith.edu> I don”t remember where this comes from, perhaps Ornish”s Eat More, Weigh Less. In a small bowl, cover apricots with warm water, soak for 20 minutes. Drain and transfer to a nonreactive saucepan. Add the peaches, tomatoes, onion, vinegar, jalapenos, ginger, cloves, tumeric, and cayenne. Stir, bring to a boil, reduce heat, and simmer, covered for 20 minutes. Cool before adding the cilantro. Store, refrigerated in a sterilized jar up to 1 week. Try this with any curried or highly spiced dish. Makes 2 cups or serves 6 to 8 people. I like adding chutneys to freshly cooked brown rice and maybe some veggies added in. Provides a lot of flavor and no fat (usually). FATFREE DIGEST V96 #143 From the Fatfree Vegetarian recipe list.
Cooking Temperature:
Recipe Serves: 8
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