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Peach Chutney

Photo: Jeff Kauck; Styling: Andrea Kuhn
Yield 4 cups (serving size: 1/4 cup)
Pair this sweet and slightly hot condiment with grilled chicken or pork, or curry dishes. It can also perk up a turkey or ham sandwich. Store in the refrigerator for up to one week.

Ingredients

  • 5 cups chopped peeled peaches (about 1 3/4 pounds)
  • 1 1/2 cups finely chopped red onion
  • 1/2 cup packed brown sugar
  • 1/2 cup white wine vinegar
  • 3 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 1 minced seeded jalapeño pepper
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Nutrition Information

  • calories 57
  • caloriesfromfat 2 %
  • fat 0.1 g
  • satfat 0.0 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 14.4 g
  • fiber 1.5 g
  • cholesterol 0.0 mg
  • iron 0.4 mg
  • sodium 78 mg
  • calcium 14 mg

How to Make It

  1. Combine first 6 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in jalapeño. Simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro and juice. Cool to room temperature.