Peach, Cherry and Poblano Chili Chutney

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READY IN: 1hr 15mins
Recipe by katie in the UP

This recipe is from the Crow's Nest Restaurant in Santa Cruz, CA This is a great finishing touch for grilled lamb, pork or chicken!

Ingredients Nutrition

Directions

  1. In a large kettle, combine cider vinegar and red onions and bring to a boil.
  2. Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
  3. Let cool, discard cinnamon and serve.
  4. You can also cover and chill.
  5. Refrigerate and use as needed.
  6. Will keep for up to one month.

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