|Sliced bacon||1 Pound, sliced|
|Chutney||1⁄4 Cup (4 tbs)|
|Prepared mustard||1 Tablespoon|
|Canned water chestnuts||8 Ounce, drained (1 Can)|
|Brown sugar||2 Tablespoon|
Cook bacon until most of the fat is removed but bacon is still soft.
Drain on paper towels.
Lightly spread one side of each bacon slice with mustard.
Sprinkle evenly with brown sugar; set aside.
Remove fruit from chutney and chop very fine.
Return chopped fruit to chutney syrup.
Dip each water chestnut into chutney.
With coated side up, wrap a bacon slice around each water chestnut; secure ends of bacon with small wooden picks.
Preheat oven to 400°F (205°C).
Arrange bacon-wrapped water chestnuts in a 13" x 9" baking pan.
Bake 5 to 10 minutes in preheated oven until bacon is crisp.