Yield: 4 servings
| Measure | Ingredient |
|---|---|
| ½ \N | Lemon |
| 1 small | Piece fresh ginger ( 1 x 3/4 inch) |
| 3 cups | Chopped nectarines or apples |
| 1 \N | Clove garlic |
| ½ cup | Raisins |
| ⅓ cup | Packed light brown sugar |
| ¼ cup | Cider vinegar |
| ½ teaspoon | Curry powder |
| ¼ cup | Flaked coconut |
| ¾ cup | Cream of coconut |
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. Posted by Linda Davis