Lite
for Life© Chutney
This is a chutney for all the right reasons. Finding out about healthy alternatives can lead us in
many directions, not the least of which is a healthier lifestyle. This recipe was inspired by a Chutney seved at a popular Ottawa Ontario Restaurant, Stoneface Dolly's. Stoneface Dolly's chutney was served by Amy Monpetit, a Health Educator who co-hosted with Registered Dietitian Karen Brown, a 'Food on the Move' night - an evening filled with learning not only about how to move through a day with stretches and strengthening exercises, but by making healthy food choices. This chutney is equally at home served with chicken, beef or vegetable curries or with non-curry fare such as roast chicken or beef. I think it fits in nicely alongside of baked haddock. This recipe makes enough for 30 people! So, share a jar or two with family and friends.
Preparation Time: 30 minutes
Quantity: 60 ounces / 2 L (30 X 2-ounce (67 ml) servings)
Ingredients:
2 tablespoons (30 ml) vegetable oil
1 white medium sized onion, diced fine
4 cups fruit, cut into 1-inch (5 ml) cubes (pineapple, honey dew melon, cantaloupe)
1 cup (250 ml) raisins (plump in hot water before hand for 15 minutes)
2 cups (500 ml) red wine vinegar
1 ½ cups (375 ml) light brown sugar
1 tablespoon (15 ml) lemon juice
1 teaspoon (5 ml) allspice
1 teaspoon (5 ml) chili flakes
Method:
1. Heat the oil in a large, heavy bottomed stock pot and sauté the onion 3-5 minutes.
2. Add the allspice and chili flakes.
3. Reduce heat to low.
4. Add the rest of the ingredients and cook for 4 hours to reduce to a thick consistency.
5. Stir occasionally to prevent mixture from sticking to the bottom of the pot.
6. Ladle into hot sterilized jars.
7. Cover, label and store in the refrigerator.
Note:
Use within 1 month.
Serve frequently alongside of curry dishes and roasted meat and with baked (white) fish.
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