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“When my husband and I lived in South Carolina for a year, some friends served this apple chutney,” recalls Cher Anjema of Brampton, Ontario. “It became an instant favorite and tastes especially good in combination with rice. It's also great over poultry or beef. Serve it hot or cold.”
This recipe is:
Originally published as Apple Chutney Chops in
September/October 2005, p12
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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