Place all the ingredients except the nuts in a large saucepan. Bring to a
gentle boil and cook uncovered, stirring occasionally, until thickened,
about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized
jars, seal, and refrigerate. Makes about 4 cups.
NOTES : Ideal for the holiday season, this ruby chutney with its intriguing
Indian aroma complements roast turkey, pork loin, and duck. West Coast
cookbook author Beth Hensperger adds a spoonful to a slice of pate or
savory cheesecake. From Food Day [http://www.foodwine.com/food/foodday/]
October 28, 1996 MC formated 10-29-96 by rooby@shell.masterpiece.com
Recipe by: "Chutney & Relishes", by Lou Seibert Pappas Posted to MC-Recipe
Digest V1 #528 by "Rooby" <MsRooby@sprintmail.com> on Mar 20, 1997
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