Peach-Plum Chutney

9 Servings

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Peach-Plum Chutney Ingredients

2 tb Olive oil	2 tb Chopped fresh chives
2 c Diced vidalia OR other sweet	1 1/2 c Chopped peeled peaches; from
1/2 c Orange-mint vinegar; see	1 c Chopped peeled plums; from
6 tb Maple syrup	2 Pieces cinnamon sticks; 3-in

Instructions for Peach-Plum Chutney

1. Heat oil in a large nonstick skillet over medium heat. Add onion, and saute 8 minutes. Add orange rind, juice, Orange- Mint Vinegar, syrup and chives, and stir well. Add peaches, plums, and cinnamon; bring to a boil Reduce heat, and simmer 1 hour or until thick. Discard cinnamon sticks. Cool, and store in an airtight container in refrigerator. Yield: 2-1/4 cups (serving size: 1/4 cup). [CALORIES 115 (26% cff) FAT 3g] ORANGE juice and zest, with mint and white wine vinegar. ~(Edited by Pat Hanneman 10/01/98)- Notes: Serve this chutney with grilled chicken or with pork chops and rice side dish. Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman on Oct 01, 1998, converted by MM_Buster v2.0l.

Main Ingredient: PeachesCuisine: Uncategorized