Peach, Cherry and Poblano Chili Chutney |
|
 |
Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 4 |
|
This recipe is from the Crow's Nest Restaurant in Santa Cruz, CA This is a great finishing touch for grilled lamb, pork or chicken! Ingredients:
4 cups dried peaches, chopped coarsely |
2 1/2 cups cider vinegar |
2 cups brown sugar |
1 1/2 cups roasted poblano chiles |
1 cup sweet dried cherries or 1 cup dried cranberries |
1 cup chopped red onion |
2 cinnamon sticks |
2 1/2 teaspoons mustard seeds |
1/2 tablespoon salt |
Directions:
1. In a large kettle, combine cider vinegar and red onions and bring to a boil.
2. Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
3. Let cool, discard cinnamon and serve.
4. You can also cover and chill.
5. Refrigerate and use as needed.
6. Will keep for up to one month.
|
|