Title: Spicy Corn Chutney
Categories: Sauces
Yield: 48 Servings

4 Ears fresh corn
3/4 lb Diced unpeeled tomato, (2
-cups)
1 1/2 c Diced onion
1 c Currants
1/2 c Chopped fresh cilantro
3 tb Diced jalapeno pepper
1 ts Ground cumin
1 1/2 c Frozen apple juice
-concentrate, thawed and
-undiluted
1 1/2 c Rice vinegar
4 oz Diced green chiles, (1 can)
-undrained

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).

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.