PEACH And MINT CHUTNEY

05.09.2008 | Author: Cook | Posted in Brown rice
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PEACH And MINT CHUTNEY


Servings: 1
Ingredients: 

  • 4 c  Water
    • 

  • 4 ea Peaches -=OR=- nectarines
    • 

  • 1 tb Safflower oil
    • 

  • 1 md Onion, minced
    • 

  • 1 ea Hot fresh cili pepper,
    • 

  • -- seeded and minced
    • 

  • 1/4 c  Apple juice
    • 

  • 1 tb Brown rice syrup
    • 

  • 3 tb Cider vinegar
    • 

  • 1 ts Ginger, grated
    • 

  • 1/2 c  Mint leaves, chopped
    •

Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh and set aside.
Heat oil in a medium sized saucepan. Add the onion and saute until
golden. Add the peaches and remaining ingredients, except for the mint.
Cover and cook over low heat for about 20 minutes. The mixture should
be thick with reduced liquid.
Stir in the mint and 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.

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