Peach and Pear Chutney
1 can peaches - drained and diced
1 can pears - drained and diced
3/4 cup lightly packed light brown sugar
1/2 cup rice vinegar
1 Tbsp. pickles spice (see note below) put in a cheesecloth or tea holder.
2 Tbsp. finely chopped raw ginger (at the request of Ryu. I diced it, and it was a bit too big, I guess.)
1/2 cup raisins
1/2 tsp. salt
1/4 cup reserved syrup/juice from peaches/pears.
Place all in a sauce pan and cook over low for 1-1 1/2 hours or so, until liquid is nearly gone, all fruits are soft, and yummy! I put a lid on it till the fruit was soft, then took the lid off and simmered it till the liquid was reduced.
This chutney is QUITE spicy, and wonderful with curry. I want to try it with cream cheese on crackers too.
**Pickles Spice. I used a pickle spice mix that contains: bay leaf, chili pepper, cinnamon and cloves.
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3 comments:
I have eaten some sort of "chutney" poured over a block of cream cheese, and served with crackers or chips, and it was delicious! I'll bet this would be as well.
Yes! I was hoping to try it that way...but we polished it off with leftover curry rice and yogurt last night. We were still talking about the AWESOME dinner we had this morning!
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