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    You are in: Home / Recipes / Asia Nora Apricot Chutney Recipe
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    Asia Nora Apricot Chutney

    Average Rating:

    2 Total Reviews

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    • on November 10, 2007

      This is a nice basic chutney that lends itself to adaptation to different fruits. I don't really like apricots, so I used a cup of cranberries, an apple and a clementine. I had to add some extra sugar because of the tartness of the cranberries, but other than that I stuck to the recipe, adding the optional crushed red pepper. Thanks for sharing!

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    • on November 08, 2007

      EXCELLENT! Homemade chutney is something I've never made...I guess I thought it was a whole lot harder than this! I used frozen aprium halves from my tree. I used 1/4 cup Splenda brown sugar blend and it was very sweet...I may half it again next time. I used the rice wine vinegar and didn't add any chili peppers. I would suggest removing the whole spices at the end or you might bite into one and have instant fresh breath like I did. LOL. This is a definite KEEPER recipe that I will make fresh for all of my Indian theme meals! Made for the Zaar tag game.

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    Nutritional Facts for Asia Nora Apricot Chutney

    Serving Size: 1 (1671 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 758.4
     
    Calories from Fat 5
    35%
    Total Fat 0.6 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 38.8 mg
    1%
    Total Carbohydrate 195.7 g
    65%
    Dietary Fiber 10.3 g
    41%
    Sugars 180.0 g
    720%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    gingerroot

    cardamom pods

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