Recipe by Roberta L. Duyff, MS, RDN, FAND,
Chutney's linguistic origins — from the Sanskrit word "catni,"
meaning "to lick" — shows off this spicy condiment's flavorful
background. Made of fruit and vegetables, vinegar, sugar, and spices, chutneys are
traditionally served with curried dishes. Fruit chutney also makes a great complement
for grilled pork chops, broiled chicken breasts and baked ham; a flavorful
spread on sandwiches; a sweet-tangy condiment with cheese; and even a unique
ingredient on flatbread!
Each region of Central Asia has its own distinctive chutney recipe.
This version is flavored with Chinese five spice, typically made of star anise,
cinnamon, cloves, Sichuan peppercorns and fennel seeds. This spice blend imparts
a perception of sweetness without
2 teaspoons canola oil
1 large shallot, minced (2 to 3
2 teaspoons grated peeled ginger root
1 clove garlic, minced
2 large fresh ripe peaches,
chopped in 1-inch pieces *
1/2 cup dried tart red
cherries or currants
2 tablespoons balsamic vinegar
1 tablespoon packed brown sugar
teaspoon Chinese five spice powder **
1/3 cup slivered almonds
- Heat the oil in a medium
saucepan over medium heat. Add the shallot, ginger root and garlic. Cook and
stir for about 3 minutes, or until the shallot is softened, but not browned.
- Reduce heat to low. Stir in the
peaches and the cherries or currants. Cook and stir until the peaches soften,
but still keep their shape, about 5 minutes. Remove from the heat.
the vinegar, brown sugar and
Chinese five spice powder to the onion mixture; blend well. Mix in the almonds.
- Makes about 2 cups. Serve warm
or chilled as a condiment, sauce or spread. The chutney can be frozen for later
- Put unripe peaches in
a paper bag. Ethylene gas from the peaches hastens ripening. Putting a banana
in the bag softens the peaches faster.
- Chinese five spice
powder is available in many supermarkets. If unavailable, make your own! For a
yield of 4 teaspoons Chinese five spice powder, blend 1 1/4 teaspoons ground
fennel seeds, 1 teaspoon ground star anise, 1 teaspoon ground Sichuan
peppercorns, 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground cloves.
(Serving size: 1/4 cup)
Calories: 100; Calories from fat: 40; Total fat: 4g; Saturated fat: 0; Trans fat: 0g;
Cholesterol: 0mg; Sodium: 0mg; Total carbohydrate: 15g; Dietary fiber: 2g;
Sugars: 11g; Protein: 2g