Mango & Sun-Dried Tomato Chutney

This chutney can be served as a topping for roast pork, ham or chicken. Top a fresh slice of warm baguette with cream cheese and then chutney for a fantastic apetizer! It can also be mixed in to your favorite Indian dishes or rice. It's versatile and delicious... hope you enjoy it!

Ingredients
(makes 4 cups)

3 cups chopped Mango
1 1/2 cup diced, Vidalia onion (or other sweet onion)
1 cup sundried-tomatoes (not oil packed), snipped into small pieces
1 cup sultanas (or raisins)
150 ml white wine vinegar
150 ml sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tsp Garam Masala
1/4 or 1/2 tsp chili powder (or more depending on you tolerance!)*

optional
2 tsp gelatin **
hot water

Directions
- Place all ingredients into a medium pot.
- Cook covered over low heat for about 25-30 minutes, stirring occasionally to make sure nothing sticks to the bottom. The chutney is ready once the onions and mangos are soft.
- At this point, I turn off the heat and leave it covered
- In a small bowl, mix the gelatin with some hot water until diluted.
- Add the gelatin mix to the chutney, mix and pour into jar or storage bowl and let cool.

The chutney sould keep in the fridge for about 1 month. You can also freeze it.

* I put 1/2 tsp and my chitney wasn't spicy.

** The gelatin is optional... I like to add it to make it more like a relish or jam consistency. However, you can totally leave it out, or minimize it to 1 tsp.

Nutritional Data
1 serving = 2 tablespoons
1 WW point
67.3 cal
2.5 g fat
11.8 g carbs
0.8 g fiber
6.8 g sugar
0.6 g protein

Chicken Curry Risotto

I love Indian and I love risotto... so I combined both to create this Indian inspired Risotto. I didn't use Arborio rice, so its not truly risotto, but the unrinsed Jasmine rice combined with coconut created nice creamy rice either way. I really liked how it turned out and so did my 3 critics. The little critics picked out the onions, they were chopped too big... next time I will dice them so they blend in with the rice more!


Ingredients
(serves 5)

1 tbsp olive oil
1 onion, chopped (1 cup)
1 lb chicken breast, cut into bite size pieces
1 1/2 tsp mild curry paste
1 1/2 tsp tsp ginger-garlic paste
1 1/2 cup Jasmine rice (do not rinse)
3 cups chicken broth
1/2 tsp Garam Masala
1 cup light Coconut milk ***

Directions

- In a deep pan, heat olive oil and add onions.
- Cook onions for 5 minutes until softened, add curry paste and ginger-garlic paste. Cook for another minute, then add chicken.
- Cook on medium heat for another 5 minutes, until all sides are white.
- Add rice, cook for another minute, stirring continuously.
- Add 1 cup chicken broth and garam masala, lower heat to low.
- Cook rice on low heat adding broth 1 cup at a time until it evaporates.
- Add coconut milk and cook until the rice is soft (or al dente) and the liquid has been absorbed. Make sure chicken has cooked through.

* If you are out of broth but rice and chicken are not quite ready, you can add water.

** Recipe should be ready in a total of about 20-25 minutes.

*** Here is a brand of coconut milk available in North America (60% less fat then regular coconut milk) perfect for this recipe!

Nutritional Data
1 serving

with light coconut milk
9 WW points
421 cal
8.7 g fat
53.7 mg Cholesterol
49.7 g carbs
1.3 g fiber
32.2 g protein

with regular coconut milk
11 WW points
479 cal
15.6 g fat
53.7 mg cholesterol
49.8 g carbs
1.3 g fiber
32.6 g protein