Curried Chutney

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Curried Chutney

 

Makes 15

 

This chutney is ready in no time and is delicious

served on slices of jicama or spread on crackers.

 

1 tsp. curry powder

1/8 tsp. cayenne pepper or to taste

1/2 cup diced baked tofu, hickory or 5-spice flavor

Crackers or jicama, sliced

15 blanched almonds, toasted

Finely chopped cilantro (optional)

1/2 cup finely chopped yellow or red bell pepper

1/2 cup bottled mango chutney, large pieces of mango

chopped

 

 

In small bowl, combine chutney, bell pepper, curry

powder and cayenne pepper; mix well. Stir in tofu.

Cover and chill at least 30 minutes or up to 8 hours.

Spread on crackers or jicama with chutney mixture;

transfer to serving platter. Top each with an almond;

sprinkle with cilantro if desired.

 

PER serving: 35 CAL; 2 G PROT; 2 G TOTAL FAT (0 SAT.

FAT); 3 G CARB.; 0 MG CHOL; 40 MG SOD.; 1 G FIBER

 

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