#NAME:"Marmalade Chutney",#SERV:[3,6,12],#ING:[["2/3 c. Pineapple chunks in water, juice reserved","2 tbl. golden raisins","1/4 tsp. red pepper flakes","1 clove garlic, sliced","1/8 tsp. ground ginger","1 pinch nutmeg","1/2 tsp. low-sodium soy sauce","2 tbl. sugar-free orange marmalade","1/2 tsp. honey","1/8 tsp. cornstarch"],["1-1/4 c. Pineapple chunks in water, juice reserved","1/4 c. golden raisins","1/2 tsp. red pepper flakes","2 cloves garlic, sliced","1/4 tsp. ground ginger","1 pinch nutmeg","1 tsp. low-sodium soy sauce","1/4 c. sugar-free orange marmalade","1 tsp. honey","1/4 tsp. cornstarch"],["2-1/2 c. Pineapple chunks in water, juice reserved","1/2 c. golden raisins","1 tsp. red pepper flakes","4 cloves garlic, sliced","1/2 tsp. ground ginger","1 pinch nutmeg","2 tsp. low-sodium soy sauce","1/2 c. sugar-free orange marmalade","2 tsp. honey","1/2 tsp. cornstarch"]],#DIR:["1)Place the pineapple chunks and their juice in a medium saucepan. Add the raisins, red pepper flakes, garlic, ginger, nutmeg, soy sauce, and marmalade. Bring to a boil, then reduce the heat and simmer. Add the honey.","2)In a separate dish, allow 2 tablespoons of the liquid to cool to room temperature, then mix in the cornstarch. ","3)Add the cornstarch mixture back into the pan and cook one minute at a low boil until syrupy. Let cool before serving. ","4)Serve with any spicy chicken dish or curry dish."],#PRE:"Chutney, a staple of Indian cuisine, is simply a chunky, spicy fruit topping. But it’s no longer exotic; it’s one of those foreign food items that’s become a part of our everyday meals (could pasta once have been eaten only by Italians?). One way to use it is to fill a no-oil whole wheat tortilla with some diced chicken and mix a little chutney in. Or top a baked potato or yam with a dollop. There are no rules, so go wild."
