- coconut, ginger and pepper sauce.
- Carefully ladle hot chutney into hot half-pint jars, leaving 1/2-in.
- headspace. Remove air bubbles; wipe rims and adjust lids. Process
- for 10 minutes in a boiling-water canner. Yield: 9 half-pints.
Nutritional Facts: 1/4 cup equals 92 calories, 1 g fat (1 g saturated fat), 0 cholesterol, 43 mg sodium, 21 g carbohydrate, 2 g fiber, 1 g protein.