Welcome summertime with this delicious and versatile chutney! The bright flavor of ripe strawberries will jazz up any summertime favorite. Recipe courtesy of the California Strawberry Commission.
52, 1 tablespoon servings
Serve atop low-fat cream cheese with whole grain crackers for a refreshing appetizer, or let it compliment lean roasted pork loin.
1/2 cup golden raisins
1/2 cup firmly packed dark brown sugar
1/2 cup Strawberry preserves
1/2 cup Strawberry wine vinegar
1/2 cup fresh orange juice
2 teaspoons minced peeled gingerroot
1/2 teaspoon curry powder
1 medium navel orange, segmented
4 cups whole Strawberries, hulled and diced
1/2 cup sliced almonds
Strawberry fans (optional)
Combine the first 8 ingredients in a large non-aluminum saucepan; bring to boil.
Cook, uncovered, over medium heat 15 minutes or until slightly thickened and syrupy, stirring frequently. Add strawberries; reduce heat, and simmer, uncovered, 10 minutes or until thickened, stirring occasionally.
Remove from heat; stir in almonds. Spoon into a bowl; cover and chill. Garnish with strawberry fans, if desired. Yield: 3 1/4 cups (serving size 1 tablespoon)
33 calories, 0 g total fat, 0 g saturated fat, 7 g carbohydrate, 0 g protein, 1 g fiber, 1 mg sodium, 50 mg potassium, 5 mg magnesium, 8 mg calcium