Preparation:
1. Draing the peaches and reserve 1/4 cup juice; set aside.
2. In a medium-sized, non-aluminum saucepan, combine the vinegar,
sugar, onion and jalapeno. Stir over medium-low heat 3 minutes.
3. Process the drained peaches to a coarse puree in a food processor
Add to the saucepan with the 1/4 cup reserved peach juice, cumin,
turmeric, cinnamon and raisings. Bring to a boil, reduce the heat and
simmer 20 minutes, stirring often. (The chutney should be thickened
at this point, and will further thicken when cool.)
4. Transfer the chutney to a bowl. Serve warm or at room
temperature. Refrigerate leftovers. |
