Recipe - Peach Chutney--Dutch Amish Version

4 Ears of fresh corn, cut
kernels off the cob or
2 cup Corn kernels
2 Ripe peaches, chopped
3 sl Fresh ginger
1 small Yellow onion, chopped
1 Red bell pepper, chopped
1 Dry red chili
One half cup Champagne vinegar
3 tablespoon Light brown sugar
One half cup Zant‚ currants
1 Cinnamon stick
2 tablespoon Peach schanpps

GENERAL INSTRUCTIONS: Combine all ingredients in a stainless steel pot.
Bring to a boil uncovered. Then lower to a simmer and cover for for the
remaining cooking time: about 1 hour. The mixture should be thick like a
good finished jam or marmalade.

SPECIAL NOTES: combine all but the schnapps together and cook as usual. Add
the peach schnapps after you've taken the chutney off the heat.

Posted to FOODWINE Digest 19 October 96

Date: Sat, 19 Oct 1996 17:00:15 0700

From: Jared M Brown and Anistatia R Miller writers@AXIONET.COM