• 5servings

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsD, E

Ingredients Jump to Instructions ↓

  1. 1 (9-ounce) jar CROSSE & BLACKWELL Hot Mango Chutney

  2. 3 tablespoons butter or margarine

  3. 2 tablespoons packed brown sugar

  4. 1 teaspoon curry powder

  5. 1/2 teaspoon ground ginger

  6. 1/2 teaspoon salt

  7. 4 cups whole pecans

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F (175°C). Lightly grease baking sheet.

  2. Place chutney in blender or food processor; cover. Blend until smooth.

  3. Melt butter in large skillet over medium heat. Stir in chutney, sugar, curry powder, ginger and salt. Add pecans; stir until coated. Spread evenly onto prepared baking sheet.

  4. Bake, stirring halfway through, for 20 to 25 minutes or until pecans are toasted. Remove pecans immediately from baking sheet onto waxed paper; cool. Break into pieces.


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