Peach & Mint Chutney
condiment, indian, relishes, side dish
4 cup water
4 peaches -=or=- nectarines
1 tablespoon safflower oil
1 medium onion, minced
1 hot fresh cili pepper, - seeded & m; inced
1/4 cup apple juice
1 tablespoon brown rice syrup
3 tablespoon cider vinegar
1 teaspoon ginger, grated
1/2 cup mint leaves, chopped
Blanch the peaches. when cool enough to handle, slip off their skins. Remove the pits, chop the flesh & set aside. Heat oil in a medium sized saucepan. Add the onion & saute until golden. Add the peaches & remaining ingredients, except for the mint. Cover & cook over low heat for about 20 minutes. The mixture should be thick with reduced liquid. Stir in the mint & 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.
Yield: 1 servings