Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

Slivered almonds add crunch to Mary's favorite chutney, which she serves with shrimp or chicken.

Recipe by Cooking Light November 2002

Gallery

Randy Mayor; Styling: Jan Gautro

Recipe Summary

Yield:
3 1/2 cups (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine all of the ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer the chutney for 35 minutes or until thickened.

    Advertisement

Nutrition Facts

199 calories; calories from fat 11%; fat 2.5g; saturated fat 0.2g; mono fat 1.6g; poly fat 0.6g; protein 1.4g; carbohydrates 44.2g; fiber 2.2g; cholesterol 0mg; iron 1.2mg; sodium 184mg; calcium 47mg.
Advertisement
Advertisement