Peach & Mint Chutney
Ingredients 11 ingredients
- 4 ea Peaches -ÿÿnectarines
- 1 tb Safflower oil
- 1 ea Hot fresh cili pepper, -- seeded & minced
- 1/4 c Apple juice
- 1 tb Brown rice syrup
- Chop
- 1 md Onion, minced
- 1/2 c Mint leaves, chopped
- 4 c Water
- 3 tb Cider vinegar
- 1 t Ginger, grated
Possible health benefits
General information, not medical advice.
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Safflower oil
High in vitamin E · 46 mg per 100 g, 383% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Oil, safflower”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Blanch the peaches. when cool enough to handle, slip off their skins. Remove the pits, chop the flesh & set aside. Heat oil in a medium sized saucepan. Add the onion & saute until golden. Add the peaches & remaining ingredients, except for the mint. Cover & cook over low heat for about 20 minutes. The mixture should be thick with reduced liquid. Stir in the mint & 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.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Wooden spoon