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Peaches, plumbs and raisins are seasoned with a hint of cardamom, ginger and citrus flavor in this warm chutney. Jacqueline Deibert of Klingenstown, Pennsylvania serves the sweetly spiced mixture over slices of tender herb-rubbed pork.
This recipe is:
Nutritional Analysis: 4 ounces cooked pork with 1/2 cup chutney equals 323 calories, 9 g fat (3 g saturated fat), 89 mg cholesterol, 381 mg sodium, 30 g carbohydrate, 2 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 fruit, 1/2 starch.
Originally published as Plum Chutney with Pork in
Light & Tasty
August/September 2005, p41
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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