1. Draing the peaches and reserve 1/4 cup juice; set aside. 2. In a medium-sized, non-aluminum saucepan, combine the vinegar, sugar, onion and jalapeno. Stir over medium-low heat 3 minutes. 3. Process the drained peaches to a coarse puree in a food processor Add to the saucepan with the 1/4 cup reserved peach juice, cumin, turmeric, cinnamon and raisings. Bring to a boil, reduce the heat and simmer 20 minutes, stirring often. (The chutney should be thickened at this point, and will further thicken when cool.) 4. Transfer the chutney to a bowl. Serve warm or at room temperature. Refrigerate leftovers. Recipe by: Seattle Times Posted to MC-Recipe Digest V1 #528 by "Rooby"
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|Serving Size: 1 Serving (29g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 1 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.1g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 1.2mg||0 %|
|Potassium 50.5mg||1 %|
|Total Carbohydrate 23.7g||7 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 23.4g|
|Protein 0.3g||0 %|
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Calories per serving: 93
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