Peach And Shallot Chutney
Published in: Dallas Morning News
3/4 cup cider vinegar
3/4 cup light brown sugar
1/3 cup water
1/2 cup finely chopped shallots
2 red jalapeno peppers -- stemmed, seeded, finely chopped
2 tablespoons minced fresh ginger
1 tablespoons brown mustard seeds
2 cup very coarsely chopped peeled peaches (about 4 medium peaches)
In medium saucepan with cover, combine vinegar, brown sugar, water,
shallots, jalapenos, ginger and mustard seeds. Bring to a boil over high
heat. Adjust heat so mixture boils briskly for 5 minutes. Add peaches.
Cover. Reduce heat to medium-low. Simmer gently for 4 to 6 minutes or
until peaches are just cooked through. (Note: Chutney will thicken
slightly as it cools.) Transfer to jars or plastic container. Refrigerate
up to 1 week. Use 2 or 3 tablespoons of this chutney as an
accompaniment to grilled pork, fish or chicken. It also can be served as
a dip with chips or used as a condiment on a sandwich. And if you want to
be adventurous, spoon a few tablespoons of the chutney over a scoop of
vanilla frozen yogurt.
Makes 3 cups.
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