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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
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.

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