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Spicy Raspberry-Peach Chutney https://www.metro.ca/userfiles/image/recipes/chutney-epice-framboises-peches-2312.jpg PT15M PT25M PT45M
In a pot, bring all ingredients to a boil. Lower heat to medium-low and simmer for about 25 minutes or until chutney thickens to the consistency of homemade ketchup.Remove from heat and cool 5 minutes before transferring to an airtight container. Chutney keeps up to a week in the refrigerator. Home-canned chutney keeps much longer.
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1 1/2 cups (375 mL) fresh raspberries 1 1/2 cups (375 mL) diced peeled peach 2/3 cup (170 mL) red wine vinegar 3/4 cup (190 mL) brown sugar 1 Tbsp. (15 mL) minced fresh peeled ginger 1 tsp. (5 mL) minced fresh mint 1 garlic clove, minced 1/4 tsp. (1 mL) hot pepper flakes Salt to taste
Spicy Raspberry-Peach Chutney

Spicy Raspberry-Peach Chutney

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500
mL
0:15
Preparation
0:25
COOKING
0:45
TOTAL TIME

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Ingredients

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  • 1 1/2 cups
    (375 mL)
    fresh raspberries
  • 1 1/2 cups
    (375 mL)
    diced peeled peach
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  • 2/3 cup
    (170 mL)
    red wine vinegar
  • 3/4 cup
    (190 mL)
    brown sugar
  • 1 Tbsp.
    (15 mL)
    minced fresh peeled ginger
  • 1 tsp.
    (5 mL)
    minced fresh mint
  • 1
    garlic clove, minced
  • 1/4 tsp.
    (1 mL)
    hot pepper flakes

  • Salt to taste
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Preparation

In a pot, bring all ingredients to a boil. Lower heat to medium-low and simmer for about 25 minutes or until chutney thickens to the consistency of homemade ketchup.

Remove from heat and cool 5 minutes before transferring to an airtight container. Chutney keeps up to a week in the refrigerator. Home-canned chutney keeps much longer.

Source : Metro

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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