Chutney recipes

Cranberry-Peach Chutney

Course : Chutney
Serves: 4

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Ingredients:

12 ounces fresh or frozen cranberries -- sorted

1 cup peach preserves

1 medium red bell pepper -- seeded and chopped

1/4 cup packed dark brown sugar

1/2 tablespoons minced fresh ginger

3/4 teaspoon ground coriander seeds

1 teaspoon mustard seed

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup golden raisins

1/4 cup cider vinegar

2 tablespoons grated lemon rind

1 medium onion -- peeled, diced

3/4 teaspoon crushed red pepper flakes -- or jalapeno pepper -- cut in half seeds removed

Preparation / Directions:

In large saucepan, combine cranberries, preserves, red pepper, brown sugar, ginger, coriander, mustard seed, salt, pepper, raisins, vinegar and lemon rind. Heat to a boil; reduce heat and simmer, stirring occasionally, 30 minutes. Add onion and pepper flakes. Simmer 20 minutes or until chutney is thickened. Serve chutney chilled or at room temperature. 3 1/2 cups *Note: Chutney may be made in advance and stored, covered, in refrigerator.

Cranberry-Peach Chutney

Ingredients:

Preparation / Directions:

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