Peach Chutney
|
| |
| here is a traditional english relish that goes great with any |
| roasted meat or fowl. it also makes a wonderful sandwich when |
| paired with thinly sliced sharp cheddar cheese. |
| |
| |
| 3 lb. | (1.3 kg) peaches, peeled, pitted, and chopped |
| 1 | onion, finely chopped |
| 2 - 4 clove | garlic, finely chopped |
| 4 cup | (1 l) distilled vinegar |
| 1 cup | (250 ml) raisins |
| 1 cup | (250 ml) sugar |
| 1 cup | (250 ml) packed brown sugar |
| 1/4 cup | (60 ml) finely chopped fresh ginger |
| 1/4 cup | (60 ml) mustard seeds |
| 1/4 cup | (60 ml) kosher salt |
| |
| combine all ingredients in a non-reactive pot and bring to a boil |
| over high heat. reduce the heat and simmer uncovered, stirring |
| frequently, until thickened to the consistency of jam, 30 to 40 |
| minutes. store in jars sterilized and sealed according to the |
| manufacturer's instructions. makes about 2 quarts (2 l). |
| |
| bon appetit from the chef at worldwide recipes |
| |
| subscribe today at http://www.wwrecipes.com/plus.htm or send |
| a blank message to mailto:checkp...@wwrecipes.com |
| |
| |
| |
| -- |
| (ID: 1668) Mirror: rec.food.recipes: Sat, Aug 13, 2005 |