Spicy Rosemary Tomato Peach Chutney

Name: Spicy Rosemary Tomato Peach Chutney
Prep time: 10 minutes
Cook time: 2 hours
Total time: 10 minutes + Model.Content.CookTime
Yield: 1½ cups per serving
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; ? cup raw sugar; ½ tsp. kosher salt

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
? cup turbinado (raw) sugar
½ tsp. kosher salt

Directions

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

Tip: Keep hard-boiled eggs from cracking by adding 2 Tbsp. of NAKANO^® Rice Vinegar to your boiling water

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