Recipe - Peach And Mint Chutney

4 cup Water
4 Peaches =OR= nectarines
1 tablespoon Safflower oil
1 md Onion, minced
1 Hot fresh cili pepper,
seeded & minced
One fourth cup Apple juice
1 tablespoon Brown rice syrup
3 tablespoon Cider vinegar
1 teaspoon Ginger, grated
One half cup Mint leaves, chopped

Blanch the peaches. when cool enough to handle, slip off their skins.
Remove the pits, chop the flesh & set aside. Heat oil in a medium sized
saucepan. Add the onion & saute until golden. Add the peaches & remaining
ingredients, except for the mint. Cover & cook over low heat for about 20
minutes. The mixture should be thick with reduced liquid. Stir in the mint
& cook over low heat for 10 minutes. Allow to cool to room temperature
before serving. Refrigerate unused portion in an airtight container for up
to 2 weeks. Serve with curries or grain dishes.