Ginger-Peach Chutney
condiment, indian, low-fat, spice
2 lb peaches (5 cups diced)
4 slice candied ginger, minced
1 cinnamon stick
4 allspice berries
4 cloves
10 black peppercorns
1/2 red onion(s) diced (1/2 cup)
1/2 red bell pepper, cored seeded and d; iced
1/2 green bell pepper, cored seeded and; diced
1/2 cup raisins
1/4 cup rice wine vinegar
3 tablespoon brown sugar or to taste
Plunge the peaches in a pot of boiling water for 20 seconds. rinse under cold water and slip off the skins. Pit and cut into «-inch dice. Tie the ginger, cinnamon stick, allspice, cloves, and peppercorns in a piece of cheesecloth.
Place the peaches, spice bundle, and remaining ingredients in a heavy saucepan. Simmer, stirring frequently, for 10 minutes, or until the peaches are soft. Correct the seasoning, adding vinegar and sugar to taste. The chutney should be a little sweet and a little sour.
Let the chutney cool to room temperature, then transfer it to a clean jar. Store in the refrigerator.
High-Flavor, Low-Fat Cooking by Steven Raichlen ISBN 0-1402-4123-X pg 194-195
Yield: 5 cups