[edit] Ingredients
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 |
[edit] Preparation
Step 1 |
Blanch the peaches. when cool enough to handle, slip off their skins. |
Step 2 |
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. |
[edit] About Peach and Mint Chutney
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