Peach and Apricot Chutney

Ingredients

2 ounces Dried apricots, dices
1 cup Peeled, seeded, diced tomatoes
1 cup Diced fresh peaches
1 cup Diced onion
1 tablespoon Minced red jalapeno
1 tablespoon Minced green jalapeno
1 pch Ground cloves
1 pch Turmeric
1 pch Cayenne
1/4 cup Chopped fresh cilantro

Preparation

1
I don't remember where this comes from, perhaps Ornish's Eat More, Weigh Less.
2
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.
3
Makes 2 cups or serves 6 to 8people.
4
I like adding chutneys to freshly cooked brown rice and maybe some veggies added in. Provides a lot of flavor and no fat (usually).

Tools

 



Yield:

8.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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