Quick Peach Chutney

Course : Chutney
Serves: 8
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32 ounces sliced peaches in juice -- reserve juice
1/4 cup plus 1 tablespoon white wine vinegar
1/4 cup sugar
1/2 cup onion -- finely chopped
1 small jalapeno, stemmed, seeded -- finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cinnamon
1/3 cup golden raisins

Preparation / Directions:

1. Draing the peaches and reserve 1/4 cup juice; set aside. 2. In a medium-sized, non-aluminum saucepan, combine the vinegar, sugar, onion and jalapeno. Stir over medium-low heat 3 minutes. 3. Process the drained peaches to a coarse puree in a food processor Add to the saucepan with the 1/4 cup reserved peach juice, cumin, turmeric, cinnamon and raisings. Bring to a boil, reduce the heat and simmer 20 minutes, stirring often. (The chutney should be thickened at this point, and will further thicken when cool.) 4. Transfer the chutney to a bowl. Serve warm or at room temperature. Refrigerate leftovers.

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