Sweet and hot peach chutney - ww
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | teaspoon | Extra virgin olive oil |
| 2 | tablespoons | Raisins |
| 1 | cup | Onion slices |
| 1 | tablespoon | Seeded jalapeno peppers; thinly sliced |
| 4 | mediums | Garlic cloves; minced |
| 2 | cups | Sliced peaches |
| ½ | cup | Cider vinegar |
| ⅛ | teaspoon | Ground ginger |
| ¼ | cup | Firmly packed brown sugar; light or dark |
| 1 | pinch | Ground cloves |
Directions
This rich and flavorful chutney will spice up any grilled meat, but it is particularly nice with pork or chicken.
CAUTION: Remember to wear gloves to prevent irritation from the peppers.
1. Place medium nonstick saucepan over medium-high heat 30 seconds; heat oil 30 seconds more. Add onion and cook, stirring constantly, until translucent, 6-8 minutes.
2. Add garlic; cook, stirring, 1 minute. Add peaches, vinegar, sugar, raisins, peppers, ginger and cloves. Bring to a boil, reduce heat and simmer gently, stirring occasionally, 50 minutes. Remove from heat and let cool; cover and refrigerate until ready to use, up to 2 weeks.
Makes 4 servings. EACH SCANT ½ CUP) PROVIDES: ¼ Fat, 1¼ Fruits, ½ Vegetable, 45 Optional Calories. PER SERVING: 135 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 8 mg Sodium, 33 g Total Carbohydrate, 2 g Dietary Fiber, 1 g Protein, 32 mg Calcium Recipe from Weight Watchers Slim Ways Grilling ~ Weight, Watchers International (1996). MC and email from Pat Hanneman <kitpath@...> 01/99
Recipe by: Weight Watchers Slim Ways Grilling Posted to EAT-LF Digest by Pat Hanneman <kitpath@...> on Jan 10, 1999, converted by MM_Buster v2.0l.