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REC: Peach Chutney...

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Joined: Dec 16, 2005


Posted to Thread #11494 at 10:46 pm on Jul 25, 2008


Recipe By :Bon Appétit/August 2002

4 green onions -- chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar
2 teaspoons grated ginger root
1 3/4 pounds peaches -- (about 4 medium) peeled, halved, pitted

Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.

Serving Ideas : Try this fresh, no-cook chutney with grilled chicken, sautéed shrimp, or lamb burgers.

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