Low Fat Fall Fruit Chutney Recipe

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Recipe Category: Low-Fat

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Low Fat Fall Fruit Chutney Recipe

Ingredients

  • 1 tablespoon dried sour cherries
  • 1 teaspoon olive oil
  • 1/4 cup finely chopped onion
  • 1/4 cup peeled and diced tart apple
  • 1/4 cup chopped fresh pineapple
  • 1 tablespoon diced pimiento
  • 2 teaspoons granulated sugar
  • 1 teaspoon curry powder, preferably madras
  • 1/2 cup rice-wine vinegar
  • salt & freshly ground black pepper, to taste

    • Method

  • In a small bowl, cover cherries with hot water; set aside to plump for 20 minutes.
  • Drain.
  • In a small skillet, heat oil over medium-low heat.
  • Add onion and cook, stirring, until translucent, about 2 minutes.
  • Add apple, pineapple, pimiento, sugar, curry powder and cherries; cook, stirring, until fruit is tender but not mushy, about 3 minutes.
  • Add vinegar and cook until most of the liquid evaporates, about 3 minutes.
  • Season with salt and pepper.
  • The chutney will keep, covered, in the refrigerator for up to 4 days; reheat before serving.
  • Developed by Daniel Boulud, Restaurant Daniel, 20 East 76th Street, New York, NY, (212) 288-0033.
  • :MAKES ABOUT 3/4 CUP.
  • Calories per tablespoon; 0 grams protein grams fat; 3 grams carbohydrate; 0 mg sodium; 0 mg cholesterol; 0 grams fiber

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