| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
48 |
Servings |
INGREDIENTS
| 4 |
|
Ears fresh corn |
| 3/4 |
lb |
Diced unpeeled tomato, (2 cups) |
| 1 1/2 |
c |
Diced onion |
| 1 |
c |
Currants |
| 1/2 |
c |
Chopped fresh cilantro |
| 3 |
tb |
Diced jalapeno pepper |
| 1 |
ts |
Ground cumin |
| 1 1/2 |
c |
Frozen apple juice concentrate, thawed and undiluted |
| 1 1/2 |
c |
Rice vinegar |
| 4 |
oz |
Diced green chiles, (1 can) undrained |
INSTRUCTIONS
Combine corn and remaining ingredients in a saucepan; stir well. Bring to a
boil; cook, uncovered, over medium-low heat 3 hours or until liquid is
nearly absorbed, stirring occasionally. Yield: 1 quart (serving size: 1
tablespoon).
Per serving: 34 Calories; 0g Fat (4% calories from fat); 1g Protein; 8g
Carbohydrate; 0mg Cholesterol; 4mg Sodium
Serving Ideas : Serve with poultry.
NOTES : Cut whole kernels from ears of corn to measure 2 cups. Store Spicy
Corn Chutney in an airtight container in refrigerator for up to 2 weeks, if
desired.
Recipe by: Cooking Light, May/June 1993, page 150
Posted to MC-Recipe Digest V1 #398 by igor@digex.net on Jan 28, 1997.
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