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
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|Serving Size: 1 Serving (111g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 152 (46%)|
|Amt Per Serving||% DV|
|Total Fat 16.9g||23 %|
|Saturated Fat 14.9g||75 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 20.7mg||1 %|
|Potassium 496.6mg||13 %|
|Total Carbohydrate 47.5g||14 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 44.5g|
|Protein 3.1g||4 %|
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Calories per serving: 328
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