Corn Bread with Curried Apricot Chutney
The contrast of smoky bacon, sweet fruit, and spicy jalapeño yields a complex-flavored chutney. Because apricot skins are tender, there's no need to peel the fruit. Serve the chutney and bread warm. You can make them both a day in advance and reheat before serving--wrap the bread in foil, and heat at 300° for about 10 minutes. Microwave the chutney at HIGH about one minute.
Recipe by Cooking Light June 2005
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Credit:
Becky Luigart-Stayner
Recipe Summary
Ingredients
Directions
Nutrition Facts
Per Serving:
177 calories; calories from fat 26%; fat 5.2g; saturated fat 2.2g; mono fat 1.9g; poly fat 0.4g; protein 5g; carbohydrates 27.3g; fiber 0.8g; cholesterol 63mg; iron 1.3mg; sodium 404mg; calcium 106mg.