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

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.

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