| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dutch | 1 | Servings | ||
INGREDIENTS
| 4 | Ears of fresh corn, cut | |
| kernels off the cob -or- | ||
| 2 | c | Corn kernels |
| 2 | Ripe peaches, chopped | |
| 3 | Fresh ginger | |
| 1 | Yellow onion, chopped | |
| 1 | Red bell pepper, chopped | |
| 1 | Dry red chili | |
| 1/2 | c | Champagne vinegar |
| 3 | T | Light brown sugar |
| 1/2 | c | Zant currants |
| 1 | Cinnamon stick | |
| 2 | T | Peach schanpps |
INSTRUCTIONS
GENERAL INSTRUCTIONS: Combine all ingredients in a stainless steel pot. Bring to a boil uncovered. Then lower to a simmer and cover for for the remaining cooking time: about 1 hour. The mixture should be thick like a good finished jam or marmalade. SPECIAL NOTES: combine all but the schnapps together and cook as usual. Add the peach schnapps after you've taken the chutney off the heat. Posted to FOODWINE Digest 19 October 96 Date: Sat, 19 Oct 1996 17:00:15 -0700 From: Jared M Brown and Anistatia R Miller <writers@AXIONET.COM>
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”
Nutrition (calculated from recipe ingredients)
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Calories: 942
Calories From Fat: 49
Total Fat: 5.8g
Cholesterol: 0mg
Sodium: 2814.4mg
Potassium: 3333.3mg
Carbohydrates: 228g
Fiber: 28.8g
Sugar: 99.8g
Protein: 25.2g