Ginger Chutney Ginger Chutney 16 oz. 20 minutes • 2 cups diced peeled peaches, plums, or mango • 1/2 cup chopped red onion • 1/2 cup cup raisins • 1/4 cup packed brown sugar • 2 oz. orange juice • 2 tbsp. balsamic vinegar • 1 tbsp. The Perfect Purée Orange Zest, thawed • 1 tbsp. The Perfect Purée Ginger, thawed • 1/2 tsp. cumin • 1/4 tsp. ground allspice Method: 1. In a medium saucepan stir together all ingredients. Bring mixture to a boil, then reduce heat. 2. Simmer 10 minutes, stirring occasionally. Cool. Serve at room temperature or cover and refrigerate for up to one week. Serving Suggestion: This chutney lends intriguing flavor to roasted meats, ham, and all types of poultry. Use it also as a sandwich condiment for a roast beef or smoked turkey sandwich.