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Georgia peach and Vidalia onion chutney




Source of Recipe


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List of Ingredients




This would be fabulous with a grilled pork chop or grilled chicken, and chutneys keep for quite a while in the fridge.



¾ pound fresh peaches, diced

¼ pound Vidalia onion, minced

1/3 cup red wine vinegar

1/3 cup white wine

½ cup brown sugar, firmly packed

2 tablespoons ketchup

1 bay leaf

1/8 teaspoon dry thyme

¼ teaspoon dry tarragon

½ teaspoon salt

1/8 teaspoon black pepper

2 tablespoons vegetable oil

½ cup peach nectar

Place all ingredients in saucepan. Cook over medium heat until thickened.

Let cool. Discard bay leaf. Keeps well in refrigerator.


Recipe