Anne's Apple and Peach Chutney

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This is a nice accompaniement for grilled poultry and keeps well in the refrigerator for up to mone month. It can be made with pears in place of peaches in the winter time.
Recipe By: Chefs Anne and David Gingrass
  • PrepN/A |
  • TotalN/A |
  • ServesMakes about six cups

Ingredients

    • 2 each Garlic cloves, minced
    • 2 Tbl Ginger, minced
    • 1 ea Red bell pepper, small dice
    • 1 ea Jalapeno, minced
    • 1 ea Red onion, small dice
    • 3 Tbl Brown sugar
    • 2 cups Golden raisins
    • 1 cup Brown sugar
    • 2 Tbl Dry mustard
    • 1 Tbl Cayenne
    • 1 Tbl Turmeric
    • 3 cups Champagne vinegar
    • to taste salt and pepper

Instructions

Simmer for four or five minutes then add:

5 each Apples, pippin or granny smith, peeled and diced medium
3 each Oranges, sectioned along with the juice 

Simmer for about 10 minutes or until apples become soft then add:
9 each Peaches, slightly under ripe, peeled and diced medium

Stir the peaches in:
Remove from the heat and cool. Season to taste with salt and pepper. If you are using apples and pears, add the pears when you add the apples.

Additional Notes

Heat the sugar in a pan and sweat the vegetables until dry then add
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