Zutaten für Curried Pineapple And Stone Fruit Chutney
- Canola Oil
- Fresh Ginger
- Garlic Cloves
- Onion
- Red Bell Pepper
- Jalapeno Peppers
- 2 tablespoons curry powder
- Fresh Pineapple
- Peach
- Nectarine
- Cider Vinegar
- Dried Cranberries
- Brown Sugar
- Granulated Sugar
- Salt
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Zubereitung von Curried Pineapple And Stone Fruit Chutney
- Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat.
- Add 1 tablespoon minced ginger and 2 cloves minced garlic.
- Sauté for 30 seconds, until fragrant.
- Add 1 medium onion, chopped, and 1 bell pepper (any color), chopped.
- Sauté for 4-5 minutes, or until the vegetables are softened.
- Stir in 2 tablespoons curry powder and cook for 1 minute more, until fragrant.
- Add 2 cups of chopped pineapple, 1 cup chopped peaches, 1 cup chopped plums, 1/2 cup brown sugar, 1/4 cup apple cider vinegar, and 1/4 cup chopped cilantro.
- Bring the mixture to a boil.
- Reduce heat to low and simmer for 30-35 minutes, or until the chutney has thickened to your desired consistency, stirring occasionally.
- Remove from heat and let cool completely before serving or refrigerating. Serve at room temperature or chilled.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
34g
Fat
0g
Carbs
3g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation North American For Large Groups Low Protein Healthy Sauces Chutneys Condiments Etc Fruit Vegetables American Southern United States Easy Low Fat Vegetarian Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Healthy 2 Low In Something Pitted Fruit Peaches Peppers Number Of Servings 3 Steps Or Less
