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Curried Pineapple and Stone Fruit Chutney

Photo: Randy Mayor; Styling: Cindy Barr
Yield 28 servings (serving size: 2 tablespoons)
Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin.

Ingredients

  • 1 tablespoon canola oil
  • 2 tablespoons minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 cup chopped onion
  • 1 cup chopped red bell pepper
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 teaspoons curry powder
  • 2 cups diced fresh pineapple
  • 3/4 cup chopped peeled peach (about 1)
  • 3/4 cup chopped peeled nectarine (about 1)
  • 3/4 cup cider vinegar
  • 1/2 cup dried cranberries
  • 1/2 cup packed brown sugar
  • 1/3 cup granulated sugar
  • 1/2 teaspoon salt

Nutrition Information

  • calories 51
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.2 g
  • protein 0.3 g
  • carbohydrate 11.5 g
  • fiber 0.6 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 44 mg
  • calcium 9 mg

How to Make It

  1. Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 30 seconds. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.