Grape chutney

Yield: 8 Servings

Measure Ingredient
1 pounds Seedless grapes
2 Fresh nectarines; *see note OR peaches, peeled pitted and sliced
1 Whole lemon with peel; seeded and chopped
1½ cup Sugar
1¼ cup White vinegar
1 cup Chopped onion
1 Clove garlic
2 teaspoons Salt
1 teaspoon Minced ginger root
1 teaspoon Curry powder

Place all ingredients in heavy saucepan. Bring to boil. Simmer, uncovered, 60 to 70 minutes or until mixture thickens and lemon is tender; stir occasionally. Pour into hot sterilized jars to within ½ inch of tops.

Seal according to jar manufacturer's directions. Place jars on rack in canner. Process 10 minutes in boiling water bath with boiling water two inches above jar tops. Remove jars from canner. Place on thick cloth or wire racks; cool away from drafts. After 12 hours, test lids for proper seal; remove rings from sealed jars. Makes 3 (8-oz. each) jars.

Nutritional Analysis Per ¼ Cup: 145 Cal., ⅘ g pro., 0.3 g fat (2% Cal.

from fat), 37.9 g carb., 0 mg chol., 1 g fiber and 361 mg sodium.

SERVING SUGGESTIONS : Grape Chutney and Cheese Place 8 ounces cream cheese on small serving plate. Spoon 8 ounces Grape Chutney over top. Serve with crackers or toasted bagels. Makes 20 to 24 appetizer servings. [ Nutritional Analysis Per Tablespoon: 70 Cal., 1⅒ g pro., 4⅕ g fat (52% Cal. from fat), 7.9 g carb., 13 mg chol., ⅕ g fiber and 106 mg sodium.]

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c) 1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which you can order from the website); Food service info-kits; education packets for children; etc.

Notes: *One can (16 oz.) peaches, drained may be substituted.

>From Pat Hanneman (Kitpath) and McBuster 98Mar Recipe by: California Grapes 1997 : Sides Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 07, 1998

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