Summer Fruit Chutney

recipe
Pair this chutney with grilled chicken or pork, or serve with flatbread such as naan. The flavor complements the Curried Chicken Salad with Nectarines. Refrigerated, it will keep for up to three weeks.

Yield:

8 servings (serving size: 1/2 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 146
Caloriesfromfat 4 %
Fat 0.7 g
Satfat 0.0 g
Monofat 0.2 g
Polyfat 0.1 g
Protein 1.6 g
Carbohydrate 35.9 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 8 mg
Calcium 19 mg

Ingredients

1/2 cup cider vinegar
1/4 cup granulated sugar
1/4 cup packed brown sugar
4 whole cloves
1 (3-inch) cinnamon stick
1/2 cup golden raisins
2 tablespoons thinly sliced peeled ginger
1/2 teaspoon yellow mustard seeds
1/2 teaspoon crushed red pepper
1 1/2 pounds firm ripe nectarines, peeled, pitted, and chopped
1 pound firm ripe peaches, peeled, pitted, and chopped

Preparation

1. Combine the first 3 ingredients in a large saucepan; bring to a boil. Place whole cloves and cinnamon stick on a double layer of cheesecloth. Gather edges; tie securely. Add cheesecloth bag, golden raisins, sliced peeled ginger, yellow mustard seeds, and crushed red pepper to pan. Reduce heat, and simmer 8 minutes. Add nectarines and peaches; bring to a boil. Reduce heat, and simmer until reduced to 4 cups (about 45 minutes), stirring occasionally. Discard bundle. Spoon into a bowl. Cover and chill at least 2 hours.

Note:

Victoria Abbott Riccardi,

Cooking Light

July 2008
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