Nectarine-Pineapple Chutney

This fresh fruit chutney is delicious served just after cooking, but it will keep well in the refrigerator.

1 can (20 ounces) juice-packed crushed pineapple, drained
2 large nectarines, coarsely chopped
8 scallions, coarsely chopped
1/3 cup diced dried apricots
1/3 cup cider vinegar
6 tablespoons dark brown sugar
2 cloves garlic, chopped
1/2 teaspoon ground ginger
1/4 teaspoon cinnamon
1/4 teaspoon red pepper flakes
1/2 cup diced red bell pepper

1 In a large nonaluminum saucepan, stir together the pineapple, nectarines, scallions, apricots, vinegar, brown sugar, garlic, ginger, cinnamon, and pepper flakes. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, stirring frequently, until the nectarines begin to soften, about 8 minutes.
2 Remove the mixture from the heat and stir in the bell pepper. Serve at room temperature or chilled. Store the chutney in the refrigerator.

Makes 2 cups servings.
Per 1/3 cup: 140 calories, 0.5g total fat (0g saturated), 0mg cholesterol, 3g dietary fiber, 36g carbohydrate, 2g protein, 10mg sodium.