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Chutney Rumaki Recipe
|Sliced bacon||1 Pound, sliced|
|Chutney||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Brown sugar||2 Tablespoon|
Serving size: Complete recipe
Calories 883 Calories from Fat 485
% Daily Value*
Total Fat 57 g87.1%
Saturated Fat 20 g100.2%
Trans Fat 0 g
Cholesterol 120 mg
Sodium 2743.6 mg114.3%
Total Carbohydrates 53 g17.6%
Dietary Fiber 2.5 g10%
Sugars 30.1 g
Protein 35 g69.3%
Vitamin A 32.6% Vitamin C 17.2%
Calcium 0.9% Iron 12.4%
*Based on a 2000 Calorie diet
Drain on paper towels.
Lightly spread one side of each bacon slice with mustard.
Sprinkle evenly with brown sugar; set aside.
Remove fruit from chutney and chop very fine.
Return chopped fruit to chutney syrup.
Dip each water chestnut into chutney.
With coated side up, wrap a bacon slice around each water chestnut; secure ends of bacon with small wooden picks.
Preheat oven to 400°F (205°C).
Arrange bacon-wrapped water chestnuts in a 13" x 9" baking pan.
Bake 5 to 10 minutes in preheated oven until bacon is crisp.