Peach Chutney
While the crock-pot chicken curry cooks itself, it’s easy to mix up a batch of homemade chutney. It’s much tastier (and cheaper) than the store-bought variety.
(makes about a pint and a half)
3-4 ripe peaches, chopped,
peeling on
½ red onion, chopped
½ cup apple cider vinegar
½ cup apple juice
½ cup brown sugar
1 teaspoon red pepper flakes
1 ½ tsp. salt
2 Tablespoons grated fresh ginger (I keep mine frozen and grate with peeling on)
½ cup raisins
1 teaspoon Garam Masala
Combine all in large saucepan. Bring to a boil. Lower to simmer. Simmer until cooked down and thickened, stirring occasionally. Let cool. Refrigerate. Keeps for several weeks.
