Recipe: Strawberry Chutney

Strawberry Chutney
From: the American Institute for Cancer Research

1/2 cup golden raisins
2 tsp. fresh gingerroot, minced and peeled
1/3 cup firmly packed dark brown sugar
1/2 tsp. curry powder
1/2 cup strawberry preserves
1 medium navel orange, peeled and chopped
1/2 cup wine vinegar
1/2 cup fresh orange juice
4 cup whole strawberries, hulled and diced
1/2 cup sliced almonds

In a large, non-aluminum saucepan, combine all ingredients except strawberries and almonds and bring to a boil. Cook uncovered over medium heat, stirring frequently, for 15 minutes or until slightly thickened and syrupy.

Add strawberries, reduce heat and simmer, uncovered, 10 minutes or until thickened, stirring occasionally.

Remove mixture from heat and stir in almonds. Spoon chutney into serving bowl. Cover and chill for at least 1 hour before serving.

Makes about 2 1/2 cups of chutney, or 10 1/4-cup servings.

Per serving: 140 calories, 3 g. total fat (less than 1 g. saturated fat), 30 g. carbohydrate, 2 g. protein, 1 g. dietary fiber, 14 mg. sodium.