Rating: 5 stars
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This sharp, spicy-sweet chutney is good with duck, lamb, and pork—rich meats complemented by the punch of a sour, fruity condiment. You can also serve atop vegetable curry or with cream cheese and crackers as an appetizer. If you prefer a milder chutney, remove the seeds from the jalapeño.

Deborah Madison
Recipe by Cooking Light May 2008

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Recipe Summary

Yield:
2 cups (serving size: 2 tablespoons)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all ingredients in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 35 minutes or until thick. Serve warm or at room temperature.

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Nutrition Facts

71 calories; calories from fat 1%; fat 0g; saturated fat 0g; mono fat 0g; poly fat 0.4g; protein 0.4g; carbohydrates 17.8g; fiber 0.8g; cholesterol 0mg; iron 0.5mg; sodium 83mg; calcium 37mg.
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