Recipe - Quick Peach Chutney

2 cn (16oz) cut or sliced up peaches in
juice, reserve juice
One fourth cup White wine vinegar, plus
1 tablespoon White wine vinegar
One fourth cup Sugar
One half cup Onion, finely chopped
1 small Jalapeno, stemmed, seeded,
finely chopped
One half teaspoon Ground cumin
One fourth teaspoon Turmeric
One fourth teaspoon Ground cinnamon
1/3 cup Golden raisins

1. Draing the peaches and reserve One fourth cup juice; set aside.

2. In a mediumsized, nonaluminum saucepan, combine the vinegar, sugar,
onion and jalapeno. Stir over mediumlow heat 3 minutes.

3. Process the drained peaches to a coarse puree in a food processor Add to
the saucepan with the One fourth cup reserved peach juice, cumin, turmeric,
cinnamon and raisings. Bring to a boil, reduce the heat and simmer 20
minutes, stirring often. (The chutney should be thickened at this point,
and will further thicken when cool.)

4. Transfer the chutney to a bowl. Serve warm or at room temperature.
Refrigerate leftovers.

Recipe by: Seattle Times Posted to MCRecipe Digest V1 #528 by "Rooby"
MsRooby@sprintmail.com on Mar 20, 1997