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Chutney Turkey
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    Chutney Turkey

    3 pound boneless breast of turkey Bombay Chutney Sauce

    Roast turkey according to package directions. Wrap in foil and let stand 10 to 15 minutes. Meanwhile, prepare Bombay Chutney Sauce. Remove foil from turkey. Spoon 1/3 cup Bombay Chutney Sauce over turkey. Slice and serve with remaining sauce.

    Bombay Chutney Sauce

  • 1/2 cup chutney (it specifies a specific brand, but if I post that, I'm sure I'll get yelled at. :-)
  • 1 can (8 3/4 oz) sliced peaches in heavy syrup, chopped, reserve syrup
  • 1 can (8 1/4 oz) crushed pineapple, drained
  • 1 tablespoon currants
  • 1 teaspoon cornstarch
  • 1 teaspoon honey
  • 1/4 teaspoon crushed red pepper
  • In medium saucepan, combine chutney, peaches and syrup, pineapple, currants, honey and red pepper. Blend in cornstarch. Bring to boil over medium heat. Cook and stir 2 minutes or until thickened.

    From: The Dinner Co-op
    Posted By:Pepper Fool
    Post Date: 11/21/97

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