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Plum Chutney

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

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

Nutrition 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

How to Make It

  1. Preheat broiler.

  2. 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.

  3. 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.