Try this fresh, no-cook chutney with grilled chicken, sautéed shrimp, or lamb burgers.
Recipe information
Yield
Makes about 4 cups
Ingredients
4 green onions, chopped
1/4 cup dried currants
1 tablespoon Sherry wine vinegar
2 teaspoons grated peeled fresh ginger
1 3/4 pounds peaches (about 4 medium), peeled, halved, pitted
Preparation
Combine onions, currants, vinegar, and ginger in medium bowl. Cut peaches into 1/3-inch cubes. Add to onion mixture and toss to coat. Cover; chill at least 1 hour and up to 6 hours, tossing occasionally.
