This rich and flavorful chutney will spice up any grilled meat, but it is particularly nice with pork or chicken. CAUTION: Remember to wear gloves to prevent irritation from the peppers. 1. Place medium nonstick saucepan over medium-high heat 30 seconds; heat oil 30 seconds more. Add onion and cook, stirring constantly, until translucent, 6-8 minutes. 2. Add garlic; cook, stirring, 1 minute. Add peaches, vinegar, sugar, raisins, peppers, ginger and cloves. Bring to a boil, reduce heat and simmer gently, stirring occasionally, 50 minutes. Remove from heat and let cool; cover and refrigerate until ready to use, up to 2 weeks. Makes 4 servings. EACH SCANT 1/2 CUP) PROVIDES: 1/4 Fat, 1 1/4 Fruits, 1/2 Vegetable, 45 Optional Calories. PER SERVING: 135 Calories, 1 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 8 mg Sodium, 33 g Total Carbohydrate, 2 g Dietary Fiber, 1 g Protein, 32 mg Calcium Recipe from Weight Watchers Slim Ways Grilling ~ Weight, Watchers International (1996). MC and email from Pat Hanneman
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|Serving Size: 1 Serving (100g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 15 (19%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 5.9mg||0 %|
|Potassium 250.5mg||7 %|
|Total Carbohydrate 16.7g||5 %|
|Dietary Fiber 2.1g||9 %|
|Sugars, other 14.6g|
|Protein 1.1g||2 %|
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Calories per serving: 79
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