Title: Peach-Plum Chutney
Categories: Condiments, Cooking lig
Yield: 9 Servings

2 tb Olive oil
2 c Diced vidalia OR other sweet
-onion
1/2 c Orange-mint vinegar; see
-recipe
6 tb Maple syrup
2 tb Chopped fresh chives
1 1/2 c Chopped peeled peaches; from
-about 2-large peaches
1 c Chopped peeled plums; from
-about 2-small plums
2 Pieces cinnamon sticks; 3-in
-long

1. Heat oil in a large nonstick skillet over medium heat. Add onion, and
saute 8 minutes. Add orange rind, juice, Orange- Mint Vinegar, syrup and
chives, and stir well. Add peaches, plums, and cinnamon; bring to a boil
Reduce heat, and simmer 1 hour or until thick.

Discard cinnamon sticks. Cool, and store in an airtight container in
refrigerator. Yield: 2-1/4 cups (serving size: 1/4 cup). [CALORIES 115 (26%
cff) FAT 3g]

ORANGE juice and zest, with mint and white wine vinegar.

~(Edited by Pat Hanneman 10/01/98)-

Notes: Serve this chutney with grilled chicken or with pork chops and rice
side dish. Recipe from "Cooking Class: The Good Stuff," recipes by Dave
DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and
Vinegars.

Recipe by: Cooking Light Sep98

Posted to EAT-LF Digest by Pat Hanneman on Oct 01,
1998, converted by MM_Buster v2.0l.