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Peach Chutney
Makes about 3 cups
2 garlic cloves, finely chopped
2 tsp. finely chopped peeled fresh ginger
1 Tbs. vegetable oil
1 tsp. mustard seeds
2 large peaches, diced
1/3 cup dried currants (1 1/2 oz.)
3/4 cup water
1/3 cup red wine vinegar
1/4 cup sugar
3/4 tsp. salt
Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature. May be refrigerated or frozen. Serve with roasts or grilled poultry and meat.
(Louise Fiszer)
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2 garlic cloves, finely chopped
2 tsp. finely chopped peeled fresh ginger
1 Tbs. vegetable oil
1 tsp. mustard seeds
2 large peaches, diced
1/3 cup dried currants (1 1/2 oz.)
3/4 cup water
1/3 cup red wine vinegar
1/4 cup sugar
3/4 tsp. salt
Cook garlic and ginger in oil in a 1- to 1 1/2-quart heavy saucepan over moderate heat, stirring until golden, 1 to 2 minutes. Add mustard seeds and cook, stirring, until fragrant, about 1 minute. Add remaining ingredients and simmer, partially covered, stirring occasionally, until almost all liquid is absorbed, about 20 minutes (chutney should be moist). Cool to room temperature. May be refrigerated or frozen. Serve with roasts or grilled poultry and meat.
(Louise Fiszer)
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