This terrific sweet-and-spicy chutney is made without added sugar. Try it on toast, on simple grilled meats or tofu or as a condiment for rice. You can also purée some in a blender with a little vegetable broth and use it as a barbecue glaze.
2 red Anaheim chiles or other mild chiles, seeded and diced
2 teaspoons cider vinegar
2 teaspoons white wine vinegar, or another 2 teaspoons cider vinegar
1 1/2 pound ripe apricots or peaches, diced
1/3 cup raisins
3 cinnamon sticks
1/4 teaspoon fine sea salt
1/8 teaspoon ground cloves
Combine chiles and vinegars in a small saucepan and bring just to a boil over medium-high heat. Set aside.
Combine apricots, raisins, cinnamon sticks, salt and 3 tablespoons water in a medium saucepan. Set over medium heat and cook, stirring frequently, until the mixture begins to boil. Cover, reduce the heat to low and cook until fruit is softened and a thick sauce forms, about 15 minutes. Uncover and stir in vinegar mixture and cloves. Cook, stirring, until hot throughout, about 2 minutes. Remove from the heat and cool to room temperature. Discard cinnamon sticks. Use immediately or refrigerate for up to 1 week.
Per Serving: Serving size: 2 tablespoons, 20 calories (0 from fat), 25mg sodium, 5g carbohydrates.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.