Apple Chutney
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
391
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 391 cal. | (19 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 17 μg | (28 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1.1 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 13.1 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 508 mg | (13 %) | ||
| Calcium | 34 mg | (3 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 7.2 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 65 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram tart Apple
- 2 chili peppers
- 3 Tbsps clarified butter
- 2 tsps Panch Phoron (Indian five-spice blend)
- 1 tsp ground Turmeric
- 2 tsps Mustard seed
- salt
- 100 grams raisins
- 3 Tbsps brown sugar
- 2 Tbsps lemon juice
Preparation steps
1.
Rinse and peel the apples. Cut into quarters, remove the core, and thinly slice. Rinse and finely dice the chilis. Heat the butter in a saicepan. Sauté the chiles and the spices for 30 seconds, stirring constantly. Add the apple slices to the pan, and stir until combined.
2.
Cook for 5 minutes, then add 100 ml (approximately 3 ounces) of water. Cover and simmer for 5 minutes over low heat. Add the raisins, sugar, and lemon juice and continue to cook until the chutney thickens. Fill the prepared screw-top jars to the brim with the chutney. Seal tightly and cool completely.
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