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Chutney and Fruit Filling Recipe
|Butter/Margarine||1⁄2 Cup (8 tbs) (1 Stick)|
|Light brown sugar||1⁄2 Cup (8 tbs), firmly packed|
|Curry powder||2 Teaspoon|
|Chutney||1 Cup (16 tbs)|
|Green grapes||1 Cup (16 tbs), peeled, seeded|
|Canned apricot halves||17 Ounce, drained (1 Can)|
|Canned pineapple chunks||5 1⁄4 Ounce, drained (1 Can)|
|Banana||1 , sliced|
|Lemon juice||1 Tablespoon|
Serving size: Complete recipe
Calories 1904 Calories from Fat 819
% Daily Value*
Total Fat 93 g143.5%
Saturated Fat 58.2 g291.2%
Trans Fat 0 g
Cholesterol 241.9 mg
Sodium 1171.4 mg48.8%
Total Carbohydrates 281 g93.6%
Dietary Fiber 12.9 g51.5%
Sugars 215.3 g
Protein 5 g9.5%
Vitamin A 191.8% Vitamin C 158.1%
Calcium 20.9% Iron 62.7%
*Based on a 2000 Calorie diet
2. Cook over medium heat, stirring, until sugar is dissolved and mixture starts to boil.
3. Add grapes, apricots and pineapple; cook over low heat just to heat.
4. Toss banana slices with lemon juice; add to mixture.
5. Use to fill crepes. Fold crepes in half, then in half again. Spoon about 1/3 cup fruit in each pocket. Keep warm.