Spicy Corn Chutney

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Spicy Corn Chutney

 

4 ears fresh corn

3/4 pound diced unpeeled tomato, 2 cups

1 cup currants

1/2 cup chopped fresh cilantro

3 tablespoons diced jalapeño pepper

1 teaspoon ground cumin

2 teaspoons asofoetida

1 1/2 cups frozen apple juice concentrate, thawed

1 1/2 cups lemon juice

4 ounces diced green chilies, undrained

 

Combine corn and remaining ingredients in a saucepan

stir well. Bring to a boil. Cook, uncovered, over

medium-low heat for 3 hours or until liquid is nearly

absorbed, stirring occasionally.

 

 

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