Recipe: Peach Chutney

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by Helen Fletcher

KMOV.com

Posted on August 19, 2013 at 3:33 PM

Updated Monday, Aug 19 at 3:33 PM

1/2 medium red pepper, diced (about 1/2 cup)
1 tablespoon olive oil
1 tablespoon finely diced fresh ginger
2 tablespoons cider vinegar
2 tablespoons brown sugar
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1 1/2 cup diced peaches
1/3 cup coarsely chopped walnuts
2 tablespoons diced candied ginger

Saute the red pepper in the oil until just softening.  Add everything but the peaches and candied ginger.  Bring to a boil and reduce the liquid to a syrup.

Remove from the heat and add the candied ginger and peaches.

Serve over scallops, pork or chicken.


©Copyright Helen S. Fletcher 2013.  All Rights Reserved
 

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