Peach-Cherry Chutney

Add something tangy to your family’s Asian night! Enjoy your meal with this delicious peach and cherries chutney.

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Prep Time 15 min
Total Time 8 hr 15 min
Servings 2

Ingredients

2: cans (15 1/4 ounces each) sliced peaches, well drained and chopped

1/2: cup sugar

1/3: cup dried cherries

1/3: cup cider vinegar

2: teaspoons finely chopped jalapeño chili

1: teaspoon grated gingerroot

1/2: teaspoon ground allspice

1/2: cup chopped red onion

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Directions

1 Mix all ingredients in 2- to 3 1/2-quart slow cooker.
2 Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
3 Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.

EXPERT TIPS

Expert Tips

Here's an easy way to remove the thin, paperlike peel from fresh gingerroot: Scrape it with the side of a spoon. Grating the gingerroot will give you a thick, juicy, aromatic pulp.

If you prefer, use a teaspoon of ground ginger in place of the grated fresh gingerroot. Also, you can use dried cranberries or raisins if dried cherries aren't available.

Got questions? Our experts have the answers. Ask Betty now.