Ingredients
- 1 ginger (fresh)
- 1 clove garlic
- 1/2 lemon
- 700 gr nectarines (chopped)
- 180 ml cream of coconut
- 85 gr raisins
- 75 gr packed brown sugar (light)
- 60 ml cider vinegar
- 20 gr flaked coconut
- 1 gr curry powder
Remove any visible seeds from the lemon. Chop lemon to measure quarter cup; set aside. Chop ginger until minced. Chop garlic until minced. Combine lemon, ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring occaisionally. Cool. Add flaked coconut and cream of coconut; mix well. Cover chutney mixture; refrigerate overnight to allow flavors to blend.
