Peach and Apricot Chutney

Ingredients

2 ounces Dried apricots, dices

1 cup Peeled, seeded, diced tomatoes

1/4 cup Seasoned rice vinegar

1 cup Diced fresh peaches

1 cup Diced onion

1 tablespoon Minced red jalapeno

1 tablespoon Minced green jalapeno

1 pch Ground cloves

1 pch Turmeric

1 pch Cayenne

1/4 cup Chopped fresh cilantro

Preparation

I don't remember where this comes from, perhaps Ornish's Eat More, Weigh Less.

In a small bowl, cover apricots with warm water, soak for 20 minutes. Drain and transfer to a nonreactive saucepan. Add the peaches, tomatoes, onion, vinegar, jalapenos, ginger, cloves, tumeric, and cayenne. Stir, bring to a boil, reduce heat, and simmer, covered for 20 minutes. Cool before adding the cilantro. Store, refrigerated in a sterilized jar up to 1 week. Try this with any curried or highly spiced dish.

Makes 2 cups or serves 6 to 8people.

I like adding chutneys to freshly cooked brown rice and maybe some veggies added in. Provides a lot of flavor and no fat (usually).