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.

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