Peach and Dried Blueberry Chutney

Name: Peach and Dried Blueberry Chutney
Cook time: 4 h 30 min
Total time: 4 h 30 min
Ingredients: ⅓ cup cider vinegar; 1 teaspoon grated fresh ginger; ½ teaspoon salt; ¼ teaspoon red pepper flakes (optional; 5 or 6 large underripe peaches, peeled (see Note), pitted, and chopped; 1 cup packed light brown sugar or granulated natural sugar; 1 cup packed light brown sugar or granulated natural sugar; 3 tablespoons minced onion; ¾ cup dried blueberries

Preparation info

Makes about
3½ cups

Difficulty
Easy
Ready in
4 hr 30

Appears in

Fresh from the Vegan Slow Cooker

By Robin Robertson

Published 2012

About

When you need a tasty accompaniment to your meal, chutney may be just the thing. This one, made with fresh peaches and dried blueberries, is a terrific accompaniment for many seitan or tempeh recipes, as well as grain and bean dishes.

Ingredients

5 or 6 large underripe peaches, peeled (see Note), pitted, and chopped
¾ cup dried blueberries
3 <

Side dish
Preserve
Gluten-free
Vegan

Method

Combine all of the ingredients in the slow cooker. Cover and cook on High until the chutney becomes jam-like, about 4 hours.
Remove the lid, then taste and adjust the seasonings, if needed. Continue to cook, uncovered, until any liquid is evaporated and the chutney thickens, about 30 minutes. Taste and adjust the seasonings, if needed. Turn off the slow cooker