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Low Fat Fast Fruit Chutney Recipe
Ingredients
1 teaspoon coriander seeds
1/2 cup granulated sugar
1/4 cup water
1/3 cup cider vinegar
2 cups diced soft fruit, such as peaches or nectarines , or papayas or bananas
2 tablespoons minced serrano chilies, or jalapeno peppers
2 teaspoons minced fresh ginger
1 pinches salt
Method
In a small dry skillet, toast coriander seeds over medium-low heat, stirring or shaking the pan constantly, until fragrant, about 1 minute.
Transfer to a spice grinder or mortar and pestle and grind to a coarse powder.
Set aside.
In a heavy medium saucepan, combine sugar and water.
Bring to a boil over medium-high heat, stirring occasionally to dissolve sugar.
Once it starts boiling, cook without stirring until syrup turns amber, 3 to 6 minutes.
Remove from heat and carefully pour in vinegar.
Stand back, as caramel may sputter slightly.
Add fruit, serranos (or jalapenos), ginger, salt and reserved ground coriander.
Return saucepan to medium-high heat and bring to a simmer, stirring occasionally.
Reduce heat to low and simmer, stirring occasionally, until fruit is tender and chutney has thickened, 3 to 5 minutes.
Let cool.
The Chutney will keep, covered, in the refrigerator for up to 2 days.
Makes about 1 1/2 cups.
Calories per tablespoon; 0 grams protein; 0 grams fat; 6 grams carbohydrate; 30 mg sodium; 0 mg cholesterol; 0 grams fiber
