Yield: 8 servings
|¼ cup||Fresh lime juice|
|1 small||Onion; very finely minced|
|1½ pounds||Tart green apples; such as Pippin or Granny Smith, peeled and chopped fine|
|¼ teaspoon||Red chile pepper flakes|
|¼ cup||Shredded unsweetened coconut|
Annette: "Try this moderately spicy chutney with grilled skewers of chicken, shrimp or pork. Shredded unsweetened coconut is sold in plastic bags or tins at most supermarkets." 1. In nonreactive bowl, combine lime juice and salt and stir until salt is dissolved.
2. Add onion, apples, hot pepper flakes, honey and coconut. Stir to blend, then cover and let stand at least 10 minutes before serving.
3. Makes about 2 cups. Per serving (¼ cup): 69 calories; 1.3 g fat (1 g saturated fat; 17% cff); 15⅖ g carbohydrates; 0 mg cholesterol; 808 mg sodium; 1½ g fiber.
TIP: * Chutneys made with salt and acidic ingredients should be prepared in bowls made of nonreactive materials (stainless steel, glass or ceramic) rather than plastic, aluminum or copper.
Recipe by: Annette Gooch Cole Publishing Group 1998Sep Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Feb 18, 1999, converted by MM_Buster v2.0l.