Peach Chutney |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 4 green onions, chopped | 1/4 cup dried currants | 1 tablespoon Sherry wine vinegar |
| 2 teaspoons grated peeled fresh ginger | 1-3/4 pounds peaches (about 4 medium), peeled, halved, pitted | |
| 1 | Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally. |