Peach and Apricot Chutney

By Hklbrries

Try this with any curried or highly spiced dish.

Ingredients

• 2 ounces (approximately 1/2 cup) dried apricots, diced
• 1 cup pitted and diced fresh ripe peaches
• 1 cup peeled, seeded, and diced tomatoes
• 1 cup diced onion
• 1/4 cup seasoned rice vinegar
• 1 tbsp minced red jalapeno pepper
• 1 tbsp minced green jalapeno pepper
• 1 tbsp minced fresh gingerroot
• Pinch of ground cloves
• Pinch of ground turmeric
• Pinch of cayenne
• 1/4 cup chopped fresh cilantro

Details

Servings 6

Preparation

Step 1

In a small bowl, cover the apricots with warm water. Soak for 20 minutes. Drain and transfer to a nonreactive saucepan. Add the peaches, tomatoes, onion, vinegar, ginger, cloves, turmeric, and cayenne. Stir, bring to a boil, reduce the heat, and simmer, covered, for 20 minutes. Cool before adding the cilantro. Store, refrigerated, in a sterilized jar for up to 1 week.

Nutritional Information:
Per (1/4 cup) serving
62 calories
.3 g fat
0 mg cholesterol
6.3 mg sodium