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Fast Fruit Chutney


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

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.

Busted by Gail Shermeyer <>

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NOTES : Serve fruit chutney with Caribbean dishes, such as Chicken Adobo Kebabs or Jerked Monkfish Kebabs.

Contributor: Eating Well, July/August 1997

Yield: 24 servings

Preparation Time: 0:00

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