Peach, Cherry and Poblano Chili Chutney Recipe

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Ingredients:

Serving

4 cups dried peaches, chopped coarsely
2 1/2 cups cider vinegar
2 cups brown sugar
1 1/2 cups roasted poblano chiles
1 cup sweet dried cherries
1 cup chopped red onion
2 cinnamon sticks
2 1/2 tsp mustard seeds
1/2 tbsp salt

Directions:

In a large kettle, combine cider vinegar and red onions and bring to a boil.
Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
Let cool, discard cinnamon and serve.
You can also cover and chill.
Refrigerate and use as needed.
Will keep for up to one month.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	875.85 Kcal (3667 kJ)
Calories from fat	18.45 Kcal
		% Daily Value*
Total Fat	2.05g	3%
Sodium	923.29mg	38%
Potassium	1993.34mg	42%
Total Carbs	216.36g	72%
Sugars	180.07g	720%
Dietary Fiber	14.44g	58%
Protein	7.47g	15%
Vitamin C	13.3mg	22%
Iron	7.6mg	42%
Calcium	164.1mg	16%

Amount Per 100 g
Calories	176.1 Kcal (737 kJ)
Calories from fat	3.71 Kcal
		% Daily Value*
Total Fat	0.41g	3%
Sodium	185.63mg	38%
Potassium	400.77mg	42%
Total Carbs	43.5g	72%
Sugars	36.2g	720%
Dietary Fiber	2.9g	58%
Protein	1.5g	15%
Vitamin C	2.7mg	22%
Iron	1.5mg	42%
Calcium	33mg	16%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

16.9

Points
24

PointsPlus

Good Points

fat free,
saturated fat free,
cholesterol free,
good source of fiber

Bad Points

High in Sodium,
High in Sugar

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