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Ingredientes
- 16 sm shallots peeled and trimmed
- 1 1/4 c. dry white wine
- 4 med apricots pitted and minced
- 2 lrg peaches pitted and minced
- 2 whl plum tomatoes cut into wedges
- 12 whl prunes pitted and quartered
- 2 med garlic cloves finely minced
- 2 Tbsp. low sodium soy sauce
- 1/2 c. dark brown sugar
- 1/4 tsp red pepper flakes
Direcciones
- In a small saucepan, combine shallots and wine; bring to a boil over high heat. Reuce heat to medium low and let simmer, uncovered, till shallots are tender, 15 to 20 min.
- Combine remaining ingredients in a large saucepan, add in shallots and wine, and bring to a boil over high heat. Reduce heat to medium; cook till fruits have broken down but are still somewhat chunky, 10 to 15 min. Let cold.
- Transfer half of the sauce to a food processor and puree. Use this as a marinade (and to baste with while grilling). Serve the other half as a chutney.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 126g | |
| Recipe makes 8 servings | |
| Calories 140 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.22g | 0% |
| Saturated Fat 0.03g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 140mg | 6% |
| Potassium 277mg | 8% |
| Total Carbs 28.79g | 8% |
| Dietary Fiber 1.9g | 6% |
| Sugars 23.46g | 16% |
| Protein 1.17g | 2% |
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