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Nectarine-Pineapple Chutney
This is a cooked chutney that should be served fresh. Keep refrigerated until ready to use; it should hold for about a week.
  • 1 can (20 ounces) juice-packed crushed pineapple, drained
  • 2 large nectarines, coarsely chopped
  • 8 scallions, coarsely chopped
  • 1/3 cup diced dried apricots
  • 1/3 cup cider vinegar
  • 6 tablespoons dark brown sugar
  • 2 cloves garlic, chopped
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup diced red bell pepper

1. In a large non-aluminum saucepan, stir together the pineapple, nectarines, scallions, apricots, vinegar, brown sugar, garlic, ginger, cinnamon, and pepper flakes. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring frequently, until the nectarines begin to soften, about 8 minutes.

2. Remove the mixture from the heat and stir in the bell pepper. Serve at room temperature or chilled.


Nutritional Information
Per 1/3 cup: 140 calories, .5g total fat (0g saturated), 0mg cholesterol, 3.1g dietary fiber (1g soluble), 36g carbohydrate, 2g protein, 10mg sodium.
Good source of: bromelain, fiber, potassium, thiamin, vitamin C.


Date Published: 09/19/2005 > Printer-friendly Version
Servings
6

Prep Time
25