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Ginger Chutney16 oz. 20 minutes |
• | 1 tbsp. The Perfect Purée Orange Zest, thawed |
• | 1 tbsp. The Perfect Purée Ginger Puree, thawed |
• | 2 cups diced peeled peaches, plums, or mango |
• | 1/2 cup chopped red onion |
• | 1/2 cup cup raisins |
• | 1/4 cup packed brown sugar |
• | 2 oz. orange juice |
• | 2 tbsp. balsamic vinegar |
• | 1/2 tsp. cumin |
• | 1/4 tsp. ground allspice |
Method: | |
1. | In a medium saucepan stir together all ingredients. Bring mixture to a boil, then reduce heat. |
2. | Simmer 10 minutes, stirring occasionally. Cool. Serve at room temperature or cover and refrigerate for up to one week. |
Serving Suggestion: | |
This chutney lends intriguing flavor to roasted meats, ham, and all types of poultry. Use it also as a sandwich condiment for a roast beef or smoked turkey sandwich. |