Try this Spicy Corn Chutney recipe, or contribute your own.
Suggest a better descriptionCombine 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.
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Serving Size: 1 Serving (42g) | ||
Recipe Makes: 48 Servings | ||
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Calories: 16 | ||
Calories from Fat: 1 (6%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 3.8mg | 0 % | |
Potassium 63.2mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 2.8g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 16
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