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Peach & mint chutney

Yield: 1 Servings

Ingredients:

• 4 c Water
• 4 ea Peaches -=OR=- nectarines
• 1 tb Safflower oil
• 1 md Onion minced
• 1 ea Hot fresh cili pepper -- seeded & minced
• 1/4 c Apple juice
• 1 tb Brown rice syrup
• 3 tb Cider vinegar
• 1 ts Ginger grated
• 1/2 c Mint leaves

Instructions:

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.

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