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Recipe courtesy of Claire Robinson
Recipe courtesy of Claire Robinson
Watch how to make this recipe.
Spiced Stone Fruit Chutney
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- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 6 to 8 (1/2 cup) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 315
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
- Level: Easy
- Total: 55 min
- Prep: 10 min
- Cook: 45 min
- Yield: 6 to 8 (1/2 cup) servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 315
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 50 g
- Dietary Fiber
- 5 g
- Sugar
- 41 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 32 mg
Ingredients
Directions
- Put the fruit into a medium heavy bottomed pot over medium heat. Add the pomegranate juice, water, and salt and bring to a simmer. Add the tea bags and simmer for about 40 minutes, until liquid has been mostly absorbed.
- Remove the tea bags and discard. Stir in the pecans and transfer to a serving bowl. Serve warm or at room temperature and enjoy!
