Place all the ingredients except the nuts in a large saucepan. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes. If desired, stir in the nuts. Ladle into hot sterilized jars, seal, and refrigerate. Makes about 4 cups. NOTES : Ideal for the holiday season, this ruby chutney with its intriguing Indian aroma complements roast turkey, pork loin, and duck. West Coast cookbook author Beth Hensperger adds a spoonful to a slice of pate or savory cheesecake. From Food Day [http://www.foodwine.com/food/foodday/] October 28, 1996 MC formated 10-29-96 by email@example.com Recipe by: "Chutney & Relishes", by Lou Seibert Pappas Posted to MC-Recipe Digest V1 #528 by "Rooby"
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|Serving Size: 1 Serving (28g)|
|Recipe Makes: 24 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 47.6mg||1 %|
|Total Carbohydrate 12.5g||4 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 11.7g|
|Protein 0.2g||0 %|
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Calories per serving: 49
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