Recipe - Mango-Apricot Chutney

One half cup Chopped mango
1 cup Diced golden delicious
Apple
1 cup Diced onion
1 cup Diced dried apricots
Three fourths cup Red wine vinegar
One half cup Brown sugar
One fourth cup Chicken stock
1 tablespoon Minced ginger
3 Cloves garlic, minced
One half teaspoon Salt
One fourth teaspoon Cinnamon

Combine all ingredients in heavy saucepan and bring to boil. Reduce heat
and simmer, uncovered, 1 hour stirring frequently. Remove from heat. Let
cool. Refriger ate in airtight container. Serve at room temperature, with
pork tenderloin, poultry or ham. Makes 18 servings or approx.4 One half cups.

Per serving: Calories 51 Trace hit No cholesterol Sodium 73 mg Percent
calories from fat 2%

Posted to MMRecipes Digest V4 #185 by BobbieB1@aol.com on Jul 18, 1997