Peach Chutney |
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| 1 tablespoon cooking oil |
1 tablespoon lemon juice |
| 1/2 cup chopped onion |
1/4 teaspoon dry mustard |
| 1 to 2 teaspoons grated gingerroot |
1/4 teaspoon ground allspice |
| 2 cloves garlic, minced |
Dash ground cloves |
| 1/3 cup sugar |
1-1/2 cups chopped, peeled peaches |
| 2 teaspoons cornstarch |
1/2 cup dried tart red cherries or raisins |
| 1/4 cup balsamic vinegar or red wine vinegar |
1/3 cup toasted chopped almonds (optional) |
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| Heat cooking oil in a medium saucepan. Cook onion, gingerroot,
and garlic in hot oil until tender but not brown. Stir together
the sugar and cornstarch. Stir into saucepan. Stir in vinegar,
lemon juice, mustard, allspice, and cloves until well blended.
Stir in the peaches and cherries or raisins. Cook and stir until
slightly thickened and heated through. If desired, stir in almonds.
Serve warm as an accompaniment to ham. |
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| Yield: about 2 cups. |
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