Sweet and Sour Pumpkin Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,065 cal. | (51 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 252 g | (168 %) | ||
| Sugar added | 225 g | (900 %) | ||
| Roughage | 11.1 g | (37 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.2 mg | (43 %) | ||
| Vitamin K | 25 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 185 μg | (62 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 0.4 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 69 mg | (73 %) | ||
| Potassium | 1,646 mg | (41 %) | ||
| Calcium | 121 mg | (12 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 228 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 249 g |
Ingredients
- Ingredients
- 2 kilograms Pumpkin (peeled and seeded)
- 900 grams sugar
- 8 Tbsps Vinegar
- ⅛ l Apple juice
- 1 lemon
- 40 grams fresh ginger
- 10 cloves
- 3 Cinnamon stick
- 3 Star anise
- 2 tsps salt
Preparation steps
Cut pumpkin flesh into 2 cm (approximately 3/4-inch) cubes. In a large saucepan, bring sugar, 1/4 liter (approximately 1 cup) water, vinegar and apple juice to a boil. Add pumpkin cubes. Rinse lemon with hot water and pat dry. With a zester, remove thin strips of zest from the lemon and add to the pan. Peel and thinly slice ginger and add to the pan. Stir in cloves, cinnamon, anise and salt. Cover and cook over low heat, 15 to 20 minutes.
With a slotted spoon, lift out pumpkin cubes and divide among rinsed jars. Boil liquid over high heat until reduced, about 5 minutes. Ladle liquid over pumpkin cubes. Seal with lids and let cool. Refrigerate up to 3 weeks. Tip: To preserve the pumpkin chutney longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
