Spicy Corn Chutney
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Ingredients 12 ingredients
- Cut
- 3/4 lb Diced unpeeled tomato, (2 cups)
- 4 Ears fresh corn
- 3 tb Diced jalapeno pepper
- 1 ts Ground cumin
- 1 1/2 c Frozen apple juice concentrate, thawed and undiluted
- Chutney
- 1 1/2 c Diced onion
- 1 1/2 c Rice vinegar
- 1 c Currants
- 1/2 c Chopped fresh cilantro
- 4 oz Diced green chiles, (1 can) undrained
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- 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).
- 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.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Wooden spoon