Peach Chutney

Peach Chutney Recipe
Photo: Jeff Kauck; Styling: Andrea Kuhn
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.

Yield:

4 cups (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 2007
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