MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Fresh Stonefruit Chutney
 Categories: Preserving, Relishes, Condiments, Fruits, Chutneys
      Yield: 3 Cups
 
     12 oz Firm-ripe peaches or
           - nectarines;
           - halved, pitted, thin slice
      6 oz Firm-ripe apricots or plums;
           - halved, pitted, thin slice
      1 c  Cherries; pitted, quartered
      6 tb Sugar
      3 tb White balsamic vinegar
    1/2 ts Garam masala *
 
  The chutney is macerated in vinegar and sugar, creating a syrupy
  sauce that also softens the fruit.
  
  Combine all fruit in medium bowl. Add sugar, vinegar, and garam
  masala; toss gently. Let stand 1 hour at room temp to allow juices
  to form and to blend flavors, tossing occasionally.
  
  Do Ahead:

  Can be made 1 day ahead. Cover and chill. Serve chilled or at room
  temperature.
  
  * An Indian spice mixture; available in the spice section of many
    supermarkets and at Indian markets.
  
  Recipe by Jill Silverman Hough
  
  Recipe FROM: Bon Appétit, Aug 2008
  
  Formatted by: Dave Drum, Aug 18, 2008
  
  Uncle Dirty Dave's Archives
 
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