| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 8 | Servings | ||
INGREDIENTS
| 1 | lb | Apple, peeled diced tart |
| 1/2 | c | Apricot, coarsely chopped |
| dried | ||
| 3/4 | c | Cider vinegar |
| 1/2 | Lemon, zest and pulp | |
| prepared separately | ||
| 3/4 | c | Light brown sugar, packed |
| 1/4 | c | Fresh ginger, minced |
| 2 | Cloves garlic, minced | |
| 1/2 | c | Golden raisins |
| 2 | Shallots, chopped | |
| 2 1/2 | t | Salt |
INSTRUCTIONS
From: "Mardi Wetmore" <mardiw@wco.com> Date: Sat, 3 Aug 1996 14:17:46 +0000 In medium nonreactive saucepan combine all ingredients. Boil gently, uncovered, until thickened, 20 to 30 minutes. Let cool to room temperature. Store chutney tightly covered in refrigerator for up to two weeks or can. Serve with grilled poultry or pork Digest eat-lf.v096.n113 From the EAT-LF recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 335
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 0mg
Sodium: 966.7mg
Potassium: 555.3mg
Carbohydrates: 73.5g
Fiber: 4.8g
Sugar: 39.4g
Protein: 5.5g