Summer Fruit Chutney
bbq, condiment, indian
2 cup sugar
1 cup cider vinegar
1 tablespoon ginger, finely grated
2 medium peaches or nectarines halved, pitte; d, sliced 1/4 thick
4 medium dark plums halved, pitted cut into; eighths
1 pint blueberries
1/2 pint raspberries
In a medium nonreactive saucepan, combine the sugar, vinegar and ginger and bring to a boil over moderate heat. Let cool for 30 minutes.
In a large bowl, combine the peaches, plums, blueberries and raspberries. Pour the sugar syrup pn the fruit and let macerate for about 30 minutes.
Serve with grilled chicken.
Food and Wine July 1995
Yield: 1 servings