Plum Chutney

This recipe goes with Cumin-Roasted Pork Tenderloin with Plum Chutney

Yield: 16 servings (serving size: about 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 51
  • Calories from fat: 23%
  • Fat: 1.3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.8g
  • Polyunsaturated fat: 0.2g
  • Protein: 0.7g
  • Carbohydrate: 10.4g
  • Fiber: 1.1g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 78mg
  • Calcium: 11mg

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

  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.
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