Baked Chicken Roulade - Chutney
Source
Prejean's Cookbook, by Prejean's Restaurant, c2004, page 179
Yield
Enough for 4 servings of Baked Chicken Roulade
Prep info
15 min prep + 20 min simmer
Prep time
Not set
Cook time
35 minutes
Time required
35 minutes
Oven preheat
N/A
Type
Miscellaneous
Status
Not tried
Tags
Cajun
Ingredients
- 1/2 c Vinegar (Cider)
- 1/4 c raisins
- 1/4 c finely chopped pineapple
- 1/4 c finely chopped peaches
- 1/4 c sultanas (golden raisins)
- 1/2 t ground allspice
- 1/2 t ground ginger
- 1/2 t ground cinnamon
- 1/2 t ground nutmeg
- 3 T Sugar (Brown)
Method
Combine all ingredients in a 1-quart (1-liter) saucepan over high heat. Bring to a boil. Reduce heat to a low simmer and cook 20 minutes, stirring attentively.
Notes
SJ Note: This is meant to go with Baked Chicken Roulade ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=567 ), Mango Curry Cream Sauce ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=571 ), and Rice ( http://myst.starforge.co.uk/index.cgi?block=3&op=view&id=573 ). I haven't tried the chutney yet.