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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. | |