 Chutney is a tasty east Indian condiment that lends itself well to other dishes. Here, it spices up a chunky salsa. 16 5 min 2 hrs refrigerating 
       - 3/4 cup chopped red bell pepper
- 2/3 cup canned black beans, drained
- 1/3 cup whole kernel corn, drained
- 2 tbls. sliced green onion
- 2 tbls. chopped fresh cilantro
- 1 tablespoon ORTEGA Diced Green Chiles
- 1/8 teaspoon to 1/4 ground coriander
- 4 to 6 drops hot pepper sauce, optional
COMBINE bell pepper, beans, chutney, corn, green onion, cilantro, chiles, coriander and hot pepper sauce in a medium bowl; mix well. Cover; refrigerate for 2 hours.
LET STAND at room temperature for 30 minutes before serving. Serve with chips or crackers.
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