We are always looking for chutney for our Indian dishes. Then Rachael Ray made an interesting peach chutney. Now we have a variety of homemade fruit chutneys and not just with Indian dishes.
1 Tbs. (15 ml) butter (almond butter for dairy-free)
1/4 to 1/3 cup (50-80 ml) Marsala wine (a Sicilian wine) or a rich, smoky flavor wine of your choice.
2 same organic fruits (peaches, pineapple, pears, etc.)
1-inch (2,55 cm) chopped fresh ginger (keep the rest in the freezer to stay fresh)
1 Tbs. (15 ml) any type of vinegar (wine, white, cider)
1/2 cup (125 ml) chopped, pickled watermelon rind
2 Tbs. (25 ml) of brown or white sugar
1/2 cup (125 ml) of organic toasted nuts (macadamia, walnuts, almonds, etc.)
4 chopped scallions (entire scallion)
handful of fresh parsley or cilantro, chopped
1. Melt 1 Tbs. (15 ml) butter in a small pot over medium-heat.
2. Chop the fruit and add to the pan with ginger (salt and pepper- optional)
3. Cook 3-4 minutes.
4. Add the vinegar and sugar and mix.
5. Stir in the nuts, watermelon rind, cilantro/parsley, and scallions.
