Fresh Apricot Chutney
This apricot chutney is great with any grilled meat—and as a spread with low-fat mayonnaise on sandwiches.
Recipe by Cooking Light June 2008
Gallery
Credit:
Becky Luigart-Stayner; Styling: Jan Gautro
Recipe Summary
Ingredients
Directions
Chef's Notes
Store this apricot chutney, covered, in the refrigerator for up to one week. A good rule for selecting apricots: If they smell sweet, they probably taste terrific. For spicier chutney, leave the seeds in the serrano chile.
Nutrition Facts
Per Serving:
63 calories; calories from fat 3%; fat 0.2g; mono fat 0.1g; protein 0.7g; carbohydrates 15.6g; fiber 1g; iron 0.4mg; sodium 78mg; calcium 15mg.
