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Spicy Peach Chutney

Spicy Peach Chutney. 

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I have had a few questions about this from my post on the breaded pork the other day, so here is my recipe! .
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I have made this a few times now, and if you don’t have these exact ingredients you can definitely sub things out.  Using the Splenda brown sugar really cuts down on the sugars in this, and still gives it the exact same texture as the regular!
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🔸16oz. Peaches peeled (frozen or fresh)
🔸1 sweet onion
🔸1 Yellow bell pepper (I didn’t have yellow so I used a red one this time)
🔸1/4 cup dried pineapple
🔸1/3 cup Crystalized ginger chopped(found this in bulk at whole foods)
🔸2 chopped Jalapeño
🔸2 cloves Fresh minced garlic
🔸1/3 cup @splenda brown sugar blend (or reg LightBrown sugar)
🔸3/4 cup Apple Cider vinegar
🔸1/2 tsp Red pepper flakes (or to spice level)
🔸1/4 tsp cinnamon
🔸1/4 tsp salt
🔸1tbsp olive oil for cooking. .
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🔹In a pan on med heat, cook the oil, onion, garlic, bell pepper, jalepeno until the onions are caramelized and peppers soften. About 5-8 mins.
🔹Add the peaches, pineapple, ginger and sweetner/sugar. Cook for another 8 mins, or until the water has cooked out.
🔹Mix in cinnamon, salt, and red pepper flakes. 🔹Pour in the Apple cider vinegar. This will smell REALLY strong when you add it in, but don’t worry, once this reduces it will leave a nice bit of acidity in the sauce. This will need to cook for an additional 15-20 mins. Or it forms a ‘sticky’ texture. Sort of like a jam. .
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This sauce goes amazing with pork! ‘Breaded’ or grilled.
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I have also used it in a turkey sandwich wrap around thanksgiving time, with greens tossed in horseradish aioli, and applewood smoked bacon, sounds a little crazy but it’s amazing!
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