Spicy corn chutney
48 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Ears fresh corn | |
| ¾ | pounds | Diced unpeeled tomato, (2 cups) |
| 1½ | cup | Diced onion |
| 1 | cup | Currants |
| ½ | cup | Chopped fresh cilantro |
| 3 | tablespoons | Diced jalapeno pepper |
| 1 | teaspoon | Ground cumin |
| 1½ | cup | Frozen apple juice concentrate, thawed and undiluted |
| 1½ | cup | Rice vinegar |
| 4 | ounces | 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.
Recipe by: Cooking Light, May/June 1993, page 150 Posted to MC-Recipe Digest V1 #398 by igor@... on Jan 28, 1997.