Side Pannel
Spicy Corn Chutney
Ingredients List
- 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
Directions
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.
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.
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