Plum Chutney

recipe

Yield:

16 servings (serving size: about 1/4 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 51
Caloriesfromfat 23 %
Fat 1.3 g
Satfat 0.2 g
Monofat 0.8 g
Polyfat 0.2 g
Protein 0.7 g
Carbohydrate 10.4 g
Fiber 1.1 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 78 mg
Calcium 11 mg

Ingredients

1 jalapeño pepper
1 poblano chile
1 tablespoon olive oil
1 cup thinly sliced red onion
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
5 cups chopped plums (about 2 1/2 pounds)
1 cup chopped seeded tomato
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro

Preparation

Preheat broiler.

Place jalapeño and poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel jalapeño and poblano; cut in half lengthwise. Discard seeds and membranes; coarsely chop.

Heat oil in a large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally. Cool completely. Stir in cilantro.

Note:

Richard Ruben,

Cooking Light

June 2003
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