Recipe Archives->Preserving->Peach Chutney 08

Peach And Shallot Chutney

3/4 cup cider vinegar
3/4 cup light brown sugar
1/3 cup water
1/2 cup finely chopped shallots
2 red jalapeno peppers, stemmed, seeded, finely chopped
2 tablespoons minced fresh ginger
1 tablespoons brown mustard seeds
2 cup very coarsely chopped peeled peaches (about 4 medium peaches)

In medium saucepan with cover, combine vinegar, brown sugar, water,
shallots, jalapenos, ginger and mustard seeds. Bring to a boil over
high heat. Adjust heat so mixture boils briskly for 5 minutes. Add
peaches. Cover. Reduce heat to medium-low. Simmer gently for 4 to
6  minutes or until peaches are just cooked through. Chutney will
thicken slightly as it cools. Transfer to jars or plastic container.

Refrigerate up to 1 week.  Use 2 or 3  tablespoons  of this chutney
as an accompaniment to grilled  pork, fish or chicken.  It also can
be served as a dip with chips or used as a condiment on a sandwich.
And if you want to be adventurous, spoon a few tablespoons of the
chutney over a scoop of vanilla frozen yogurt.

Makes 3 cups.

Printable version: peach-chutney08.txt.