I made this chutney recipe (with peaches since they're in season now), and it is excellent. I froze it and tried it after freezing it - still excellent. And easy to make. So, I'm off to make a bunch of it and freeze it, lots and lots of it. We buy the Masala sauce in a jar from Trader Joes (they have many different kinds of Indian sauces in a jar) and cook up some chicken chunks in it, add some peas sometimes. With a side of rice and this chutney, it's a great easy meal for those busy weeknights.
Peach Chutney
Martha Stewart July 07 makes 3 cups
2 tbsp olive oil
? cup finely chopped onion
1 pound mangoes, apricots or peaches, peeled, pitted, and coarsely chopped (about 2 cups)
1/3 cup raisins (I use golden raisins)
? cup granulated sugar
? cup honey
? cup cider vinegar (I used white balsamic vinegar because that's what we had in the pantry and it was very good)
? tsp black mustard seeds (I used the regular mustard seeds and it was very good)
? tsp cumin seeds
? tsp coarse salt
1. Heat oil in saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutesl
2. Add remaining ingredients, and cook until thickened, 20 ? 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week: bring to room temperature before serving.
Peach Chutney
Martha Stewart July 07 makes 3 cups
2 tbsp olive oil
? cup finely chopped onion
1 pound mangoes, apricots or peaches, peeled, pitted, and coarsely chopped (about 2 cups)
1/3 cup raisins (I use golden raisins)
? cup granulated sugar
? cup honey
? cup cider vinegar (I used white balsamic vinegar because that's what we had in the pantry and it was very good)
? tsp black mustard seeds (I used the regular mustard seeds and it was very good)
? tsp cumin seeds
? tsp coarse salt
1. Heat oil in saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutesl
2. Add remaining ingredients, and cook until thickened, 20 ? 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week: bring to room temperature before serving.
