Recipe - Peach And Apricot Chutney

2 ounce Dried apricots; dices
1 cup Peeled; seeded, minced
tomatoes
One fourth cup Seasoned rice vinegar
1 cup Diced fresh peaches
1 cup Diced onion
1 tablespoon Minced red jalapeno
1 tablespoon Minced green jalapeno
1 pn Ground cloves
1 pn Turmeric
1 pn Cayenne
One fourth cup Chopped fresh cilantro

Date: Thu, 23 May 1996 10:47:21 0400 (EDT)

From: Samantha Armer Mail Name SArmer SW2722@ais.smith.edu
I don't remember where this comes from, perhaps Ornish's Eat More, Weigh
Less.

In a small bowl, cover apricots with warm water, soak for 20 minutes. Drain
and transfer to a nonreactive saucepan. Add the peaches, tomatoes, onion,
vinegar, jalapenos, ginger, cloves, tumeric, and cayenne. Stir, bring to a
boil, reduce heat, and simmer, covered for 20 minutes. Cool before adding
the cilantro. Store, refrigerated in a sterilized jar up to 1 week. Try
this with any curried or highly spiced dish. Makes 2 cups or serves 6 to 8
people.

I like adding chutneys to freshly cooked brown rice and maybe some veggies
added in. Provides a lot of flavor and no fat (usually).

FATFREE DIGEST V96 #143

From the Fatfree Vegetarian recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.