Peach and Mango Chutney (pareve)
makes about 4 cups

1 medium red onion, cut in 1-inch chunks
2 jalapeno peppers, seeded and thickly sliced
1 tablespoon vegetable oil
2 tablespoons minced garlic
3 tablespoons grated fresh ginger
4 large ripe peaches, pitted and cut in 1-inch chunks
1 large ripe mango, pitted and cut in 1-inch chunks
2/3 cup brown sugar
2 tablespoons cider vinegar
1 tablespoon fresh lemon juice
1 1/4 teaspoons salt or to taste
fresh ground pepper to taste

Place the onion and jalapeno peppers in the food processor. Pulse until coarsely chopped, 5-8 seconds. Heat the oil in a large, heavy saucepan over medium heat. Add the chopped onion and peppers, garlic and ginger. Cook, stirring often, until onion is softened, about 5 minutes. Place the peaches and mango in the food processor bowl (no need to wash bowl after chopping onion and peppers). Process only until chunky, pulsing about 5 seconds. Add to the onion mixture with the brown sugar, vinegar, lemon juice and salt. Reduce heat to simmer. Cook, stirring often, until peaches are soft and mixture is thick, about 20 minutes. Season to taste with salt and pepper. Pour into hot jars. Cover tightly and refrigerate up to 3 weeks.

approx. nutrients per tablespoon: calories – 14 protein – 0g carbohydrates-3g

fat – 0g cholesterol – 0mg sodium – 46mg