Relishing the appeal of a simple chutney Condiments: Here's just the thing to top off a ham dinner.

Fast & Fresh

August 14, 1996|By Rita Calvert | Rita Calvert,SPECIAL TO THE SUN

A fresh summer chutney can enliven the simplest dinner, as shown here with this menu for ham and chutney with roasted potatoes. It's a perfect combination for a carefree evening meal after a hectic, hot summer day.

You can roast the onions, potatoes and warm the ham all at once in the same oven. Microwave the scrubbed potatoes first to soften, and then spray with nonstick coating. Have the ingredients for the chutney mixed and ready to go after the onions are roasted. Purchase a fully cooked, sliced ham and then wrap in foil while heating. The creamy richness of cheesecake nicely accentuates the entree.

Summer chutney

` Makes about 2 cups

1 large onion, diced

1 ripe mango, peeled and diced or 2 nectarines, diced

1/2 cup diced red bell pepper

1/2 cup raisins

1/4 cup apple butter

2 tablespoons lime juice

Heat oven or toaster oven to 450 degrees. Coat small flat pan with nonstick spray and place onion on pan. Spray the onion and then roast for 15 minutes, stirring after 8 minutes. In a medium bowl, combine onions and remaining ingredients. Serve immediately or chill in refrigerator to enhance flavors.

For a 4-ounce portion ham with chutney: 273 calories, 2 g saturated fat, 1 g polyunsaturated fat, 34 g complex carbohydrates.

Pub Date: 8/14/96

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