Recipe - Grape Chutney

1 pound Seedless grapes
2 Fresh nectarines; *see note
OR peaches, peeled pitted
and cut or sliced up
1 Whole lemon with peel;
seeded and chopped
1 One half cup Sugar
1 One fourth cup White vinegar
1 cup Chopped onion
1 Clove garlic
2 teaspoon Salt
1 teaspoon Minced ginger root
1 teaspoon Curry powder

Place all ingredients in heavy saucepan. Bring to boil. Simmer, uncovered,
60 to 70 minutes or until mixture thickens and lemon is tender; stir
occasionally. Pour into hot sterilized jars to within One half inch of tops.
Seal according to jar manufacturer's directions. Place jars on rack in
canner. Process 10 minutes in boiling water bath with boiling water two
inches above jar tops. Remove jars from canner. Place on thick cloth or
wire racks; cool away from drafts. After 12 hours, test lids for proper
seal; remove rings from sealed jars. Makes 3 (8oz. each) jars.

Nutritional Analysis Per One fourth Cup: 145 Cal., 0.8 g pro., 0.3 g fat (2% Cal.
from fat), 37.9 g carb., 0 mg chol., 1 g fiber and 361 mg sodium.

SERVING SUGGESTIONS : Grape Chutney and Cheese

Place 8 ounces cream cheese on small serving plate. Spoon 8 ounces Grape
Chutney over top. Serve with crackers or toasted bagels. Makes 20 to 24
appetizer servings. [ Nutritional Analysis Per Tablespoon: 70 Cal., 1.1 g
pro., 4.2 g fat (52% Cal. from fat), 7.9 g carb., 13 mg chol., 0.2 g fiber
and 106 mg sodium.]

California Table Grape Commission's Healthy Kitchen www.tablegrape.com (c)
1996, 1997 Fresno, CA USA Also available: 4 pamphlets with recipes (which
you can order from the website); Food service infokits; education packets
for children; etc.

Notes: *One can (16 oz.) peaches, drained may be substituted.

From Pat Hanneman (Kitpath) and McBuster 98Mar

Recipe by: California Grapes 1997 : Sides

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 07,
1998