Mix all together. Chop up large pieces of chutney (use blender or food processor). Taste until right. Serve with beef tenderloin, steak or ham. This recipe originated at the Pendennis Club in Louisville, Kentucky. Henry Bain was the man who put it together. The sauce is also good on Kentucky bibb lettuce when thinned with oil and vinegar. Yield: 6 to 7 cups. HELENE ZUKOF (MRS. WALLY) LOUISVILLE, KY From
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|Serving Size: 1 Serving (373g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 39 (33%)|
|Amt Per Serving||% DV|
|Total Fat 4.3g||6 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 6.7mg||2 %|
|Sodium 999mg||34 %|
|Potassium 314.4mg||8 %|
|Total Carbohydrate 13.7g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 10.7g|
|Protein 5.2g||7 %|
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Calories per serving: 117
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