Free Recipe Spicy Corn Chutney
Recipe Type: S Recipes
Recipe Preparation: boil
Cooking Ingredients for Spicy Corn Chutney Recipe
4 Ears fresh corn
3/4 lb Diced unpeeled tomato, (2
-cups)
1-1/2 c Diced onion
1 c Currants
1/2 c Chopped fresh cilantro
3 tb Diced jalapeno pepper
1 ts Ground cumin
1-1/2 c Frozen apple juice
-concentrate, thawed and
-undiluted
1-1/2 c Rice vinegar
4 oz Diced green chiles, (1 can)
-undrained
Spicy Corn Chutney Preparation
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@digex.net on Jan 28, 1997.
Cooking Temperature:
Recipe Serves: 48
How Do You Cook Spicy Corn Chutney?
If you know a better Spicy Corn Chutney Recipe please comment below.