Chutney and Fruit Filling Recipe
Ingredients
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| 1/2 cup light-brown sugar, firmly packed | ||
| Curry powder | 2 Teaspoon | |
| Chutney | 1 Cup (16 tbs) | |
| 1 cup green grapes, peeled and seeded | ||
| Apricot | 1 Can (10oz), drained | |
| Pineapple chunks | 1 Can (10oz), drained | |
| Banana | 1 , sliced | |
| Lemon juice | 1 Tablespoon | |
Directions
1. In medium saucepan, combine butter, brown sugar, curry powder and chutney.
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.
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.
Chef
