Peach and Mint Chutney

Course : Chutney
Serves: 4
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4 cup Water
4 medium Peaches OR nectarines
1 tablespoons Safflower oil
1 medium Onion, minced
1 medium Hot fresh cili pepper, seeded and minced
1/4 cup Apple juice
1 tablespoons Brown rice syrup
3 tablespoons Cider vinegar
1 teaspoon Ginger, grated
1/2 cup Mint leaves, chopped

Preparation / Directions:

Blanch the peaches. when cool enough to handle, slip off their skins. Remove the pits, chop the flesh and set aside. Heat oil in a medium sized saucepan. Add the onion and saute until golden. Add the peaches and remaining ingredients, except for the mint. Cover and cook over low heat for about 20 minutes. The mixture should be thick with reduced liquid. Stir in the mint and 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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