Peach Chutney

 

Peach Chutney

 

POINTS® Value: 0.5 Servings:  4 Preparation Time:  18 min Cooking Time:  15 min Level of Difficulty:  Easy Works with Simply Filling

This sweet and tangy chutney will do wonders for your grilled chicken breast or pork. Fresh coriander gives it just the right amount of 'bite.'

 

	5 spray low-fat cooking spray
	1 teaspoon grated ginger root
	1 portion fresh red chilli(s), cored, seeded and finely chopped
	1 portion shallots, large, finely chopped
	2 medium peach(s), ripe, chopped
	175 g sweetcorn, canned or frozen (thawing not necessary)
	1 tablespoon vinegar, balsamic
	1 tablespoon fresh stock, vegetable
	1/8 teaspoon salt, or to taste
	2 teaspoon fresh coriander, finely chopped

·        Coat a heavy-bottomed pot with cooking spray. Add ginger, chilli and shallots. Sauté over medium-high heat until tender, about 2 minutes.

Add peaches and sweetcorn; add vinegar, stock and salt. (If you are wheat or yeast intolerant, click here for a fresh stock recipe.) Cover pot with tight-fitting lid. Reduce heat to low and simmer until peaches are tender and slightly pulpy, about 10 minutes. Sprinkle with coriander. (Note: You can skin peaches if you like. Dip peaches in boiling water for 1 minute and then remove skins with a knife. Chop as instructed above.)