1-1/2 teaspoons canola oil
1 small jalapeno chile, cored, seeded and minced
1 small garlic clove, minced
1 large shallot, minced
1 teaspoon grated fresh gingerroot
2 cups coarsely chopped peeled peaches (2 medium peaches)*
1-1/2 tablespoons cider vinegar
1-1/2 tablespoons brown sugar
1 dash chipotle chile powder or cayenne pepper
Salt and pepper to taste
1 tablespoon minced chives
Heat canola oil in medium saucepan. Add chile, garlic, shallot and gingerroot and sauté until tender, about 2 minutes. Stir in peaches, vinegar, brown sugar, chipotle chile powder, salt and pepper. Simmer mixture for 10 minutes or until fruit is tender. Sprinkle on chives just before serving. Serves 4.
Per serving: 75 calories / 2 grams fat / 1 gram protein / 15 grams carbohydrates / 1.5 grams dietary fiber
* Use fresh peaches in the summer, frozen or water-pack canned peaches at other times of the year. Use peach chutney as a topping for roast chicken breast, tuna or salmon steaks, or over hamburgers.