Quick Pineapple Chutney With Dried Cranberries and Mint
If you want the chutney to have a little kick, add hot red pepper flakes along with the spices. This is a great addition to your every day dinner meal, or add it to your thanksgiving day holiday feast, it is a healthy tasty meal to savor!
2 tsps. olive oil
1 medium onion (preferably the sweet variety), cut into small dice
1 tsp. ground ginger
1/4 tsp. ground cloves
1/4 tsp. hot red pepper flakes, optional
2 cups fresh pineapple, cut into small dice
1/2 cup dried cranberries
2 tsps. cornstarch dissolved in 2 Tbs. water, optional
1/4 cup chopped fresh mint
Heat oil in a medium saucepan over medium heat. Sauté onion, stirring frequently, until rich caramel brown, about 10 minutes. Stir in the spices, pineapple and cranberries. Cook, stirring frequently, until mixture softens, about 5 minutes. If chutney looks too juicy, add optional cornstarch mixture and cook a few more minutes. Remove from heat, stir in mint and let cool.
MAKES 2 CUPS
PER 1/4-CUP SERVING: 62 calories, 1g protein, 13g carbohydrates, 1g fat (0g saturated), 0mg cholesterol, 2g fiber, 3mg sodium
