Peach Chutney
0
Points®
Total time: 33 min • Prep: 18 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This sweet and tangy chutney will do wonders for your grilled chicken breast or pork tenderloin. Fresh cilantro gives it just the right amount of 'bite.'
Ingredients
Ginger root
1 tsp(s), fresh, grated
Jalapeño pepper
1 medium, cored, seeded and minced (do not touch seeds with bare hands)
Shallots
2 small, minced
Peach
2 large, ripe, chopped
Frozen corn
½ cup(s), or fresh (thawing not necessary)
Balsamic vinegar
1 tbsp(s), white-variety
Fat free chicken broth
1 tbsp(s), or vegetable broth
Table salt
⅛ tsp(s)
Cilantro
2 tsp(s), fresh, minced
Instructions
1
Coat a heavy-bottomed pot with cooking spray. Add ginger, jalapeno and shallots. Sauté over medium-high heat until tender, about 2 minutes.
2
Add peaches and corn; add vinegar, broth and salt. Cover pot with tight-fitting lid. Reduce heat to low and simmer until peaches are tender and slightly pulpy, about 10 minutes. Sprinkle with cilantro. Yields about 1/2 cup per serving. (Note: You can skin peaches if desired. Dip peaches in boiling water for 1 minute and then remove skins with a paring knife. Chop as directed above. If fresh peaches are not available, substitute 1 1/2 cups diced, frozen, thawed peaches in their place).
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