Plum Chutney

Yield: 16 servings (serving size: about 1/4 cup)
Source: Cooking Light, JUNE 2003
CL Comments: This recipe goes with Cumin-Roasted Pork Tenderloin with Plum Chutney
Amy's Comments: The brown sugar contributes 4 HUs to this recipe (comes out to .25 HUs/serving for those on Core.). If you are on Core and eat just 1 serving of this at a time, you're good to go. Otherwise, count the HUs!


1 jalapeño pepper
1 poblano chile
1 tablespoon olive oil
1 cup thinly sliced red onion
2 tablespoons minced peeled fresh ginger
1 garlic clove, minced
5 cups chopped plums (about 2 1/2 pounds)
1 cup chopped seeded tomato
1/4 cup packed brown sugar
1/4 cup cider vinegar
2 teaspoons mustard seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh cilantro


  1. Preheat broiler.
  2. Place jalapeño and poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel jalapeño and poblano; cut in half lengthwise. Discard seeds and membranes; coarsely chop.
  3. Heat oil in a large saucepan over medium-high heat. Add onion, ginger, and garlic; sauté 5 minutes or until tender. Add jalapeño, poblano, plums, and next 6 ingredients (plums through black pepper); bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Uncover and simmer an additional 15 minutes or until liquid almost evaporates, stirring occasionally. Cool completely. Stir in cilantro.


Healthy Units: 1 per serving or Core
CALORIES 51(23% from fat); FAT 1.3g (sat 0.2g,mono 0.8g,poly 0.2g); PROTEIN 0.7g; CHOLESTEROL 0.0mg; CALCIUM 11mg; SODIUM 78mg; FIBER 1.1g; IRON 0.3mg; CARBOHYDRATE 10.4g

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