Curried Green Onion-Plum Sauce

Name: Curried Green Onion-Plum Sauce
Total time: 10 min
Yield: 12
Cuisine: American
Ingredients: green onions; plum preserves; mango chutney; curry powder; water; fresh lime juice; peanuts

Looking for an unique sauce with Indian flair? Curry, green onions and a prepared chutney combine for a sweet and earthy sauce that can glaze a roast or serve as a dip for a beef satay or skewer.

Cook Time: 10 Minutes

Servings: 12

Ingredients: 7

Cook Mode

Ingredients

4 green onions, thinly sliced
2/3 cup plum preserves
1/4 cup mango chutney
1-1/2 teaspoons curry powder
1/2 cup water
2 tablespoons fresh lime juice
1/2 cup chopped roasted peanuts (optional)

Preparation

Step 1

Heat skillet over medium heat until hot. Spray skillet with nonstick cooking spray. Add green onions; cook and stir 1 to 2 minutes or until golden. Stir in preserves, chutney and curry powder. Add water; cook and stir until sauce is hot. Stir in lime juice; remove from heat.
Step 2

Spoon over your favorite steaks; garnish steaks with peanuts, if desired.

Nutrition Information

104 Calories

0 %*

0.5g SAT FAT

0 %DV**

2g PROTEIN

0 %DV

0.3 mg IRON

0 %DV

0.2 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 104.3 Calories; 27.9 Calories from fat; 3.1g Total Fat (0.5 g Saturated Fat; 1.6 g Monounsaturated Fat;) 0 mg Cholesterol; 13.7 mg Sodium; 144.8 g Total Carbohydrate; 0.8 g Dietary Fiber; 1.7 g Protein; 0.3 mg Iron; 0.9 mg NE Niacin; 0 mg Vitamin B₆; 0 mcg Vitamin B₁₂; 0.2 mg Zinc; 0.7 mcg Selenium; 4.5 mg Choline.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.