Grilled Mango Chutney

Serves: 8
WW Points: 1

1 mango -- peeled and pitted
1/4 cup sugar
1/4 cup red onion -- chopped
2 tablespoons cider vinegar
2 tablespoons green bell pepper -- finely chopped
1 tablespoon grated ginger root
1/8 teaspoon ground cloves
1/4 teaspoon fresh rosemary -- chopped

Prepare a hot fire in a charcoal grill or heat a gas grill or broiler. Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.

Arrange the mango on the grill rack or broiler pan. Grill or broil on medium heat, turning often, until slightly browned and softened, about 2 to 3 minutes on each side.

Remove from the mango from the grill and let cool for a few minutes. Transfer the mango to a cutting board and chop into small chunks.

Place the mango in a large saucepan. Add the sugar, onion, vinegar, bell pepper and spices. Bring the mixture to a boil. Reduce heat to low and simmer, uncovered. Cook, stirring occasionally, until the pepper and onion are soft, about 5 to 7 minutes. Remove from heat and let cool to room temperature. Serve immediately or cover and refrigerate for up to 1 week.

Nutritional Analysis:
Per Serving: 45 Calories; trace Fat (1.8% calories from fat); trace Protein; 12g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 1mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.

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