Fresh Chutney
Yield
4 servingsPrep
20 minCook
5 minReady
8 hrsLow Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | each |
lemon
|
|
| 1 | small piece |
ginger
fresh, 1 by 3/4 inch |
*
|
| 3 | cups |
nectarines
or apples, chopped |
*
|
| 1 | clove |
garlic
|
|
| ½ | cup |
raisins, seedless
|
|
| ⅓ | cup |
brown sugar, light
packed |
*
|
| ¼ | cup |
apple cider vinegar
|
|
| ½ | teaspoon |
curry powder
|
|
| ¼ | cup |
coconut
flaked |
*
|
| ¾ | cup |
cream of coconut
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.5 | each |
lemon
|
|
| 1 | small piece |
ginger
fresh, 1 by 3/4 inch |
*
|
| 7.1E+2 | ml |
nectarines
or apples, chopped |
*
|
| 1 | clove |
garlic
|
|
| 118 | ml |
raisins, seedless
|
|
| 79 | ml |
brown sugar, light
packed |
*
|
| 59 | ml |
apple cider vinegar
|
|
| 2.5 | ml |
curry powder
|
|
| 59 | ml |
coconut
flaked |
*
|
| 177 | ml |
cream of coconut
|
* |
Directions
Remove any visible seeds from the lemon.
Chop lemon to measure ¼ cup; set aside.
Chop ginger until minced. Chop garlic until minced.
Combine lemon, ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder in medium saucepan; mix well.
Bring to a boil; boil 2 minutes, stirring occaisionally.
Cool.
Add flaked coconut and cream of coconut; mix well.
Cover chutney mixture; refrigerate overnight to allow flavors to blend.
