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Spicy Rosemary Tomato Peach Chutney

Recipe by Gina Matsoukas of Running to the Kitchen

Yield: 1½ cups per serving | Prep Time: 10 minutes | Cook Time: 2 hours

Ingredients

  • 4 ripe tomatoes, chopped
  • 2 ripe peaches, chopped
  • ½ cup NAKANO® Natural Rice Vinegar
  • 1 clove garlic, minced
  • ½ jalapeño, seeded, minced
  • 2 sprigs rosemary, chopped, about 2 Tbsp.
  • ¼ cup golden raisins
  • ⅓ cup turbinado (raw) sugar
  • ½ tsp. kosher salt

Directions

  1. Combine all ingredients in a Dutch oven.
  2. Bring to a boil, stir and then reduce to a simmer.
  3. Simmer, stirring occasionally for about 2 to 2½ hours until the mixture has thickened and most of the liquid has cooked off.
  4. Store in sealed jars for up to 2 weeks in the refrigerator.

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