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Spicy Peach Chutney

Reviewed: Sep. 18, 2010
I have been making this same recipe for about 40 years now (I've lost track of the number of batches). A couple of things I have learned: 1. Mix all ingredients in a large bowel, cover with a dish cloth and let sit overnight - the flavor becomes deeper 2. Cook time for thickness will vary based on the ripeness of the peaches. I usually cook 2 hours... and as suggested when my patience is not there or time does not allow, a little pectin goes a long way. 3. Roasted garlic if you have time adds a slightly more robust taste. This is a standard in my house with grilled meats and salmon.
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Oven Baked Jambalaya

Reviewed: Mar. 6, 2009
This is so easy and tastes so good! Do not be afraid to make it and feel free to add extra meat.... different kinds of sausage etc ... just makes it better - this a keeper!
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