Directions:
- Cut a shallow X in bottom of each peach and tomato with a sharp paring knife and blanch in 2 batches in a 4-quart saucepan of boiling water 10 seconds. Transfer peaches and tomatoes with a slotted spoon to a bowl of ice and cold water and let stand until cool enough to handle. Peel peaches and tomatoes, then halve peaches lengthwise and pit. Cut peaches into 1-inch pieces. Coarsely chop tomatoes.
- Cook onion, ginger, and salt in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add curry powder and cook, stirring constantly, 1 minute. Add peaches and tomatoes with any juices, sugar, and lime juice and simmer, uncovered, stirring occasionally, until mixture is thick and peaches are tender but still hold their shape, about 8 minutes. Transfer to a bowl and cool, uncovered, then chill, covered, at least 8 hours.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134 Kcal (561 kJ) | ||
| Calories from fat | 31.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.52g | 5% | |
|---|---|---|---|
| Sodium | 534.38mg | 22% | |
| Potassium | 509.05mg | 11% | |
| Total Carbs | 26.09g | 9% | |
| Sugars | 20.16g | 81% | |
| Dietary Fiber | 4.65g | 19% | |
| Protein | 2.6g | 5% | |
| Vitamin C | 22.6mg | 38% | |
| Iron | 0.2mg | 1% | |
| Calcium | 24.9mg | 2% | |
| Amount Per 100 g | |||
| Calories | 51.25 Kcal (215 kJ) | ||
| Calories from fat | 12.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.35g | 5% | |
|---|---|---|---|
| Sodium | 204.37mg | 22% | |
| Potassium | 194.68mg | 11% | |
| Total Carbs | 9.98g | 9% | |
| Sugars | 7.71g | 81% | |
| Dietary Fiber | 1.78g | 19% | |
| Protein | 0.99g | 5% | |
| Vitamin C | 8.6mg | 38% | |
| Iron | 0.1mg | 1% | |
| Calcium | 9.5mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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