Raspberry Pecan Chutney
Ingredients
- 1 Tbs. organic valley butter
- 1/2 medium onion
- 3 celery ribs, minced
- 1 C. pecan halves, chopped
- 1 tsp. tamari
- ½ tsp. black pepper
- 2 1/4 tsp. garlic powder
- ½ tsp. sea salt
- 1 Tbs. balsamic vinegar
- 1/4 tsp. cinnamon, ground
- 1 bag frozen red raspberries
- 1 C. Stonyfield Farm low fat plain yogurt
Directions
Sauté vegetables and pecans in butter until tender. Add tamari, spices, and balsamic vinegar, let simmer on low heat for 2 minutes. Fold in raspberries and let simmer for 5 more minutes, cover and remove from heat. Let stand for 5 minutes before folding in the yogurt. Serve warm over tender turkey breast or as chutney or dipping sauce.
Yield: 4- 6 Servings.
