Peach and Mint Chutney

• 4 cups water
• 4 each peaches
• 1 tablespoon safflower oil
• 1 medium onions minced
• 1 each hot chili peppers
• 1/4 cup apple juice
• 1 tablespoon rice brown syrup
• 3 tablespoons apple cider vinegar
• 1 teaspoon ginger grated
• 1/2 cup mint leaves

1. Blanch the peaches, when cool enough to handle, slip off their skins.
2. Remove the pits, chop the flesh and set aside.
3. Heat oil in a medium sized saucepan.
4. Add the onion and saute until golden.
5. Add the peaches and remaining ingredients, except for the mint.
6. Cover and cook over low heat for about 20 minutes.
7. The mixture should be thick with reduced liquid.
8. Stir in the mint and cook over low heat for 10 minutes.
9. Allow to cool to room temperature before serving.
10. Refrigerate unused portion in an airtight container for up to 2 weeks.
11. Serve with curries or grain dishes.

water, peaches, safflower oil, onions, hot chili peppers, apple juice, rice brown syrup, apple cider vinegar, ginger grated, mint leaves

Taken from recipeland.com/recipe/v/peach-mint-chutney-41806 (may not work)