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Whiskey adds smoky caramel flavor to this fresh peach and sweet onion chutney. Serve alongside grilled biscuits, sausages, pork chops or chicken.
1 tablespoon vegetable oil
1 medium sweet onion, such as Vidalia, chopped
1/3 cup raisins
3 tablespoons sugar
1 teaspoon McCormick® Cinnamon, Ground
1/2 teaspoon McCormick Gourmet™ Chile Pepper, Ancho
1/2 teaspoon salt
3 tablespoons bourbon whiskey
3 ripe peaches, diced (2 cups)
2 tablespoons fresh lemon juice
1/2 teaspoon McCormick® Pure Vanilla Extract
Heat oil in medium skillet on medium heat. Add onion; cook and stir 5 minutes or until just caramelized. Add raisins, sugar, cinnamon, ancho chile pepper and salt; cook and stir 1 minute. Add bourbon whiskey; stir to loosen browned bits in bottom of skillet.
Mix peaches, lemon juice and vanilla in medium bowl. Add onion mixture; mix well. Cover.
Refrigerate at least 1 hour to blend flavors.
Test Kitchen Tip: Store chutney in clean covered container in refrigerator up to 1 week.
(Amount per serving)