Rating: 5 stars
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  • 5 star values: 1
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  • 1 Rating

Spoon this chutney, which keeps for up to one week in the refrigerator, over ham steaks or pork tenderloin.

Recipe by Cooking Light August 2009

Gallery

Credit: Randy Mayor; Styling: Cindy Barr

Recipe Summary test

Yield:
28 servings (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add ginger and garlic; saute 30 seconds. Add onion and peppers; saute 4 minutes or until tender. Stir in curry powder; cook 1 minute. Add pineapple and remaining ingredients; bring to a boil. Reduce heat, and simmer 30 minutes or until mixture thickens. Serve at room temperature or chilled.

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Nutrition Facts

51 calories; fat 0.6g; saturated fat 0.1g; mono fat 0.3g; poly fat 0.2g; protein 0.3g; carbohydrates 11.5g; fiber 0.6g; iron 0.3mg; sodium 44mg; calcium 9mg.
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