Photo of Peach Chutney by WW

Peach Chutney

0 - 2
PersonalPoints™ per serving
Total Time
33 min
18 min
15 min
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.'


Ginger root

1 tsp(s), fresh, grated

Jalapeño pepper(s)

1 medium, cored, seeded and minced (do not touch seeds with bare hands)

Uncooked shallot(s)

2 small, minced


2 large, ripe, chopped

Frozen corn kernels

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



2 tsp(s), fresh, minced


  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).