Sauces & Relishes
Bell Pepper & Cilantro Chutney

1/4 cup diced red bell pepper 1/4 cup diced green bell pepper 1/4 cup finely chopped fresh cilantro

2 tablespoons red wine vinegar 1 tablespoon olive oil 3 teaspoons sugar

Mix all ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for 2 to 3 minutes until all the sugar is dissolved, or microwave in a glass container on high setting for about 2 minutes.

Notes

Use as a topping for salmon or other fish, chicken, or veal (see Salmon with Bell Pepper & Cilantro Chutney).

May be made ahead and refrigerated.

Makes 2 servings.
Per serving: 92.5 calories; 6.8g fat (34.1% calories from fat); 0.2g protein; 8.6g carbohydrate; 0mg cholesterol; 1mg sodium.