Peach Chutney

Photo: Jeff Kauck; Styling: Andrea Kuhn

Pair this sweet and slightly hot condiment with grilled chicken or pork, or curry dishes. It can also perk up a turkey or ham sandwich. Store in the refrigerator for up to one week.

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 57
  • Calories from fat: 2%
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 14.4g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 78mg
  • Calcium: 14mg

Ingredients

  • 5 cups chopped peeled peaches (about 1 3/4 pounds)
  • 1 1/2 cups finely chopped red onion
  • 1/2 cup packed brown sugar
  • 1/2 cup white wine vinegar
  • 3 tablespoons minced peeled fresh ginger
  • 1/2 teaspoon salt
  • 1 minced seeded jalapeño pepper
  • 1/2 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice

Preparation

  1. Combine first 6 ingredients in a saucepan; bring to a boil. Cover, reduce heat, and simmer 45 minutes. Stir in jalapeño. Simmer, uncovered, 5 minutes. Remove from heat; stir in cilantro and juice. Cool to room temperature.
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