Apple Onion Chutney
Apple Onion Chutney - Perfect for Fall
Healthy, because
Even smarter
Nutritional values
The apple-onion chutney owes its piquant taste to the onion - and the onion in turn owes its aroma to the multitude of sulphur-containing essential oils. These mustard oils stimulate salivation, gastric juice secretion and intestinal movement. At the same time, they stimulate the liver, bile and pancreas and can inhibit the growth of harmful microorganisms and viruses.
Chutney was mainly made at home in the Indian kitchen. The spicy fruit-vegetable mixture is often served with curries or meat dishes and is a refreshing companion in the traditionally rather spicy fiery cuisine.
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 41 g | (27 %) | ||
| Sugar added | 15 g | (60 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 10 μg | (17 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 1 mg | (8 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 10.6 μg | (24 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 324 mg | (8 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 33 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 38 g |
Ingredients
- Ingredients
- 10 ozs red onions
- 22 ozs tart Apple (such as Boskop or Granny Smith)
- 4 Tbsps lemon juice
- 3 Tbsps sugar
- 3 ½ Tbsps Fruit Vinegar
- 1 red chili pepper
- 1 tsp peppercorns
- 4 Star anise
- 1 Tbsp Turmeric
- 1 tsp salt
Preparation steps
Peel the onions, quarter lengthwise, and julienne. Rinse, peel, and finely dice the apples. Add the apples and onions to a pot, and mix with the lemon juice, sugar, and vinegar. Add the chili, peppercorns, and star anise to a spice bag or large tea bag, and seal. Add the spice bag to the apple mixture. Mix in the turmeric and salt. Bring to a boil, stirring constantly. Boil for 25 minutes, stirring occasionally. Remove the spice bag, and puree the chutney to the consistency desired.
Fill sterilized, prepared jars with the chutney, seal tightly, and cool completely.
