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Recipe Name: Apple-apricot Chutney Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 8

Ingredients:
1 Pound(s) Apple, peeled diced tart
1/2 Cup(s) Apricot, coarsely chopped
dried
3/4 Cup(s) Cider vinegar
1/2 Lemon, zest and pulp
prepared separately
3/4 Cup(s) Light brown sugar, packed
1/4 Cup(s) Fresh ginger, minced
2 Cloves garlic, minced
1/2 Cup(s) Golden raisins
2 Shallots, chopped
2 1/2 Teaspoon(s) Salt
Directions:
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.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
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


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