Chiles give a Southwest flair to easy peach chutney. Great served as a condiment with chicken or pork. You may also use it as an appetizer with cream cheese and crackers.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 1 Tablespoon olive oil
- 1/2 onion, diced fine
- 1 clove garlic, minced
- 1 Tablespoon ginger, minced
- 2 Anaheim chilies, seeded and diced
- 1 chipotle chile in adobo sauce, diced (canned chili - see note)
- 1/2 cup brown sugar
- 1/4 cup unseasoned rice vinegar
- 1/2 teaspoon cinnamon
- 1/2 cup white wine
- 4 ripe nectarines or peaches, peeled, pitted and chopped (see note)
Preparation:
In a stainless-steel saucepan, heat the oil and saute the onion, garlic, ginger, and chiles over moderate heat for about 5 minutes. Add the brown sugar, rice vinegar, cinnamon, and white wine and cook until slightly thickened, stirring occasionally.
Add the chopped peaches (or nectarines) and cook an additional 15 to 20 minutes on medium low, stirring occasionally, until thickened. Adjust seasoning. Serve warm with chicken or pork.
Note: Canned chipotles are available in the ethnic food section of the supermarket. May be omitted for a less spicy chutney.
To make peaches easier to peel, place them in a pot of boiling water for about 20 seconds, then back intoa bowl of cold water.
Yield: about 2 cups
Recipe Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)
Reprinted with permission.
Add the chopped peaches (or nectarines) and cook an additional 15 to 20 minutes on medium low, stirring occasionally, until thickened. Adjust seasoning. Serve warm with chicken or pork.
Note: Canned chipotles are available in the ethnic food section of the supermarket. May be omitted for a less spicy chutney.
To make peaches easier to peel, place them in a pot of boiling water for about 20 seconds, then back intoa bowl of cold water.
Yield: about 2 cups
Recipe Source: Food Festival, U.S.A. by Becky Mercuri (Laurel Glen)
Reprinted with permission.
