Curried Pineapple and Stone Fruit Chutney

Photo: Randy Mayor; Styling: Cindy Barr

Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin.

This recipe goes with Roasted Pork Tenderloin

Yield: 28 servings (serving size: 2 tablespoons)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Fat: 0.6g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.3g
  • Carbohydrate: 11.5g
  • Fiber: 0.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 44mg
  • Calcium: 9mg

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

Preparation

  1. 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.
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Curried Pineapple and Stone Fruit Chutney Recipe at a Glance
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