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Photo by: Photo: Jeff Kauck; Styling: Andrea Kuhn

Peach Chutney

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.

Cooking Light JUNE 2007

Yield: 4 cups (serving size: 1/4 cup)

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

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.

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

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Peach Chutney recipe