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Roasted Mango Chutney

fruits, low fat, accompaniment

1 mango; grilled
1/4 cup sugar
1/4 cup chopped red onion
2 tablespoons vinegar
2 tablespoons finely-chopped green bell pepper
1 tablespoon grated fresh ginger
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon chopped fresh rosemary

Pit and peel the mango. Place on a grill or broil till slightly browned and softened. Combine the mango with all of the other ingredients in a saucepan. Cook uncovered, stirring frequently. Serve hot over chicken or rice. As an option, you can also chill the chutney and serve over English muffins. Keeps tightly covered in the refrigerator for up to 1 week. This recipe yields 1 cup for 8 servings. Nutritional Analysis Per Serving: Calories 50; Fat (grams) trace; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) trace; Protein (grams) trace; Carbohydrate (grams) 12.

Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-11-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 42 Calories (kcal); trace Total Fat; (1% calories from fat); trace Protein; 11g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving (2 tablespoons) as: 1 fruit serving. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00

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