Thursday, June 11, 2015

i like my peaches spicy

Spicy Peach Chutney (adapted from Whole Foods)
2 Anaheim chiles or other mild chiles, seeded and diced
2 teaspoons cider vinegar
2 teaspoons white wine vinegar, or another 2 teaspoons cider vinegar
1 ½ pounds ripe apricots or peaches, diced (I peeled the peaches first)
1/3 cup raisins
3 cinnamon sticks
¼ teaspoon fine sea salt
1/8 teaspoon ground cloves
1/2 teaspoon crush red pepper flakes (optional)
Combine chiles and vinegars in a small saucepan and bring just to a boil over medium-high heat. Set aside. Combine apricots, raisins, cinnamon sticks, salt and 3 tablespoons water in a medium saucepan. Set over medium heat and cook, stirring frequently, until the mixture begins to boil. Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes. Uncover and stir in vinegar mixture and cloves. Cook, stirring, until hot throughout, about 2 minutes. Remove from the heat and cool to room temperature. Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week. We had our chutney over balsamic tofu, spinach & barley.

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