Try this Peach and Mint Chutney recipe, or contribute your own.
Suggest a better descriptionBlanch 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.
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Serving Size: 1 Serving (549g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 145 | ||
Calories from Fat: 123 (85%) | ||
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Amt Per Serving | % DV | |
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Total Fat 13.7g | 18 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 2g | ||
Polyunsanturated Fat 10.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 16.8mg | 1 % | |
Potassium 62.6mg | 2 % | |
Total Carbohydrate 5.4g | 2 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 5.3g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 145
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