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Ingredients
Apple, Peach and Carrot Chutney
- Ingredients
- 1 onion
- 300 grams Apple
- 100 grams Peaches
- 1 carrot
- 300 milliliters apple cider vinegar
- 50 milliliters Apple juice
- 1 bay leaf
- 1 Cinnamon stick
- 150 grams brown sugar
- 4 Jam jars (with screw-on lids)
Bring a pot of water to boil for blanching the peaches. Rinse the jars in hot water, and drain on a kitchen towel.
Peel and finely chop the onion. Peel the apples. Quarter, remove the core, and cut into 1/2 cm (approximately 1/4 inch) cubes.
Cut the peaches crosswise, and blanch briefly in boiling water. Rinse with cold water, halve, and remove the stones. Cut into 1/2 cm (approximately 1/4 inch) cubes.
Peel the carrot and cut into 1/2 cm (approximately 1/4 inch) cubes.
Add all the ingredients to a pot, and bring to a boil. Cook over medium heat for 25-30 minutes. Season the chutney to taste, and remove the bay leaf and cinnamon stick.
Remove the lids from the jars, and fill with the chutney using a ladle. Clean the mouth of the jars, and seal immediately. Turn upside down and cool for 5 minutes, then turn right side up and cool completely.
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 36 g | (24 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 1.9 g | (6 %) |