Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Peach And Mint Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Relishes Comments:
Course: Side Dish  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
4 Cup(s) Water
4 Peaches -=OR=- nectarines
1 Tablespoon(s) Safflower oil
1 Onion, minced
1 Hot fresh cili pepper
seeded & minced
1/4 Cup(s) Apple juice
1 Tablespoon(s) Brown rice syrup
3 Tablespoon(s) Cider vinegar
1 Teaspoon(s) Ginger, grated
1/2 Cup(s) Mint leaves, chopped
Directions:
Blanch the peaches. when cool enough to handle, slip off their
skins.Remove the pits, chop the flesh & set aside. Heat oil in a medium
sizedsaucepan. Add the onion & saute until golden. Add the peaches
&remaining ingredients, except for the mint. Cover & cook over low
heatfor 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 toroom temperature before serving. Refrigerate unused portion in
anairtight container for up to 2 weeks. Serve with curries or
graindishes.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 222
Calories From Fat: 123
Total Fat: 13.9g
Cholesterol: 0mg
Sodium: 39.9mg
Potassium: 359.8mg
Carbohydrates: 22.7g
Fiber: 3.4g
Sugar: 13.9g
Protein: 2g


Scale this recipe to Servings [?]