1/2 Lemon 1 sm Piece fresh ginger ( 1 x 3/4 -inch) 3 c Chopped nectarines or apples 1 Clove garlic 1/2 c Raisins 1/3 c Packed light brown sugar 1/4 c Cider vinegar 1/2 ts Curry powder 1/4 c Flaked coconut 3/4 c Cream of coconut Remove any visible seeds from the lemon. Chop lemon to measure 1/4 cup; set aside. Chop ginger until minced. Chop garlic until minced. Combine lemon, ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring occaisionally. Cool. Add flaked coconut and cream of coconut; mix well. Cover chutney mixture; refrigerate overnight to allow flavors to blend. Posted by Linda Davis
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