Apricot Chutney
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
223
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 223 cal. | (11 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 9.4 g | (31 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 56.6 μg | (94 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.6 mg | (30 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 111 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,131 mg | (28 %) | ||
| Calcium | 162 mg | (16 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 80 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 44 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 700 grams Apricot
- 1 medium-sized Celery root
- 1 small chili pepper
- 2 Tbsps Vinegar
- 1 pinch salt
- ½ tsp Curry powder
- 100 grams brown sugar
- 1 bunch scallions
Preparation steps
1.
Peel and finely dice the celery root. Blanch the celery root for 8-10 minutes. Remove from the water and drain thoroughly.
2.
Rinse, trim, and chop the scallions. Rinse the chili and slit lengthwise. Remove the seeds and finely dice.
3.
Blanch the apricots in boiling water. Rinse the apricots, peel, and cut in half. Remove the stones and finely dice. Add the apricots, celery root, scallions, and chili to a pot. Mix in the vinegar, curry, and the sugar. Simmer over low heat for 20-25 minutes. Pour the hot chutney into prepared jars. Seal tightly, and cool completely. The chutney will last approximately 3-4 weeks.
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