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Photo: Randy Mayor; Styling: Cindy Barr Photo by: Photo: Randy Mayor; Styling: Cindy Barr

Curried Pineapple and Stone Fruit Chutney

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

Cooking Light AUGUST 2009

  • Yield: 28 servings (serving size: 2 tablespoons)

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. 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.

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
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Curried Pineapple and Stone Fruit Chutney recipe

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