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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Lemongrass Chutney

Serving size: 3 tablespoons Yield: 1 cup
Start to Finish 20 mins
Lemongrass Chutney
  • 1  teaspoon  toasted sesame oil
  • 1  small  white onion, chopped
  • 1/8  teaspoon  salt
  • 1/2  cup  white wine
  • 1  teaspoon  brown sugar
  • 1/2  cup  finely chopped fresh lemon grass
  • 1  tablespoon  grated fresh ginger
  • 1/2  teaspoon  snipped fresh thyme

1. Heat oil in a nonstick skillet. Cook onion and salt in hot oil, covered, over medium heat for 5 minutes or until onion is soft, stirring occasionally.

2. Stir in wine and brown sugar. Cook, uncovered, for 5 minutes or until liquid is reduced by two-thirds. Stir in lemon grass, ginger, and thyme; reduce heat. Simmer, uncovered, for 5 minutes more or until almost no liquid remains, stirring often. Makes 1 cup.

Nutrition Facts (Lemongrass Chutney)
  • cal. (kcal) 30,
  • carb. (g) 3,
  • vit. A (IU) 97,
  • vit. C (mg) 1,
  • Folate (g) 4,
  • sodium (mg) 61,
  • calcium (mg) 10,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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