mint chutney

Get your ooh and aah hat on and try theis simple, easy, and oh-so-tasty, magical chutney for all your summer fare. (Hint: It’s even better if you’re using your own fresh, garden-grown fruits and veggies.)

Ingredients: 

1.5 cup fresh apricotspeachesnectarines, mangoes or papaya
3 ripe jalapeno peppers (or 1 medium poblano)
1/2 cup white wine
1/3 cup turbinado sugar
1 inch fresh ginger root peeled and sliced thin
zest & juice of 1 lime
½ teaspoon salt
1 teaspoon extra virgin olive oil
2 dried red chilies
3/4 cup water

Method:

Chop the fruit and ginger and soak in wine for 3-4 hours or overnight. Strain off wine (keep for later).

In a medium saucepan, heat oil over medium flame and add dry chilies, sautéing until slightly brown in color and add chopped jalapenos. Continue to stir a few minutes more and add fruit/ginger mixture to the pan. Add remaining ingredients and boil over medium-low heat until thick. Serve at room temperature, store in refrigerator.

Keep in touch with Jill on Twitter @jillettinger

Photo: kochtopf