Peach and Apricot Chutney
By: Kevin Tu
Published: Friday, December 10, 2010 - 1:02am

Ingredients




2 ounces Dried apricots, dices
1 cup Peeled, seeded, diced tomatoes
1/4 cup Seasoned rice vinegar
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).