Fresh Chutney
condiment, indian, pickles
1/2 lemon
1 small piece fresh ginger ( 1 x 3/4 inch)
3 cup chopped nectarines or apples
1 clove garlic
1/2 cup raisins
1/3 cup packed light brown sugar
1/4 cup cider vinegar
1/2 teaspoon curry powder
1/4 cup flaked coconut
3/4 cup cream of coconut
Remove any visible seeds from the lemon. Chop lemon to measure 1/4 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
Yield: 4 servings