Low Fat Condiment Recipes

Ingredients:

1 tsp coriander seeds
1/2 cup granulated sugar
1/4 cup water
1/3 cup cider vinegar
2 cup diced soft fruit -such as peaches or nectarines -or papayas or bananas
2 tbsp minced serrano chilies -or jalapeno peppers
2 tsp minced fresh ginger
1 pinch salt

Instructions:

1. 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.

2. 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.

3. 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.

20 calories per tablespoon; 0 grams protein; 0 grams fat; 6 grams
carbohydrate; 30 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <4paws@netrax.net>



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NOTES : Serve fruit chutney with Caribbean dishes, such as Chicken Adobo
Kebabs or Jerked Monkfish Kebabs.

Preparation Time: 0:00

Servings: 24