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EatSmarter exclusive recipe

Apricot Chutney on Rice Cake

with Ginger and Chile Pepper
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Apricot Chutney on Rice Cake

Apricot Chutney on Rice Cake - A savory appetizer—fruity, sweet and sharp

Difficulty:
very easy
Difficulty
Preparation:
10 min.
Preparation
ready in 20 min.
Ready in
Calories:
98
calories
Calories
0
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie98 kcal(5 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates20 g(13 %)
Sugar added2 g(8 %)
Roughage3.5 g(12 %)
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E0.9 mg(8 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.3 mg(11 %)
Vitamin B₆0 mg(0 %)
Folate10 μg(3 %)
Pantothenic acid0.4 mg(7 %)
Biotin1.7 μg(4 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C19 mg(20 %)
Potassium525 mg(13 %)
Calcium39 mg(4 %)
Magnesium20 mg(7 %)
Iron1.4 mg(9 %)
Iodine2 μg(1 %)
Zinc0.3 mg(4 %)
Saturated fatty acids0 g
Uric acid35 mg
Cholesterol0 mg
Development of this recipe:

Ingredients

for
1
Ingredients
4
dried Apricots (soft apricot)
1 piece
fresh Ginger root (about 5 grams)
1 pinch
½ teaspoon
liquid Honey
1 pinch
2 sprigs
1
small Rice cake (with sea salt; 4 grams)
Preparation

Kitchen utensils

1 Cutting board, 1 Small knife, 1 Teaspoon, 1 Pot with lid, 1 Measuring cups

Preparation steps

1.
Apricot Chutney on Rice Cake preparation step 1

Cut apricots cut into 1 cm (approximately 1/2-inch) cubes. Peel and finely chop ginger.

2.
Apricot Chutney on Rice Cake preparation step 2

Bring apricots, ginger, red pepper flakes and 50 ml (approximately 1/4 cup) of water to a boil in a pot. Cover and cook for 7-8 minutes on low heat.

3.
Apricot Chutney on Rice Cake preparation step 3

Season to taste with honey, cinnamon and salt. Allow to cool.

4.
Apricot Chutney on Rice Cake preparation step 4

Rinse cilantro, shake dry and pluck leaves. Set some leaves aside for garnish. Chop remaining leaves finely and mix with the chutney.

5.
Apricot Chutney on Rice Cake preparation step 5

Arrange apricot chutney on the rice cake and garnish with cilantro leaves.