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Apricot Chutney on Rice Cake

with Ginger and Chile Pepper

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

(0)

Difficulty:easy
Preparation:10 min
Ready in:20 min
Low-sugar
Low-fat
Vegetarian
high-fiber
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1 serving contains
Nutritional valueAmountEU-RDA %
Kcal
98
5%
Protein
2 g
4%
Fat
0 g
0%
Added Sugar
2 g
2%
Carbohydrates
20 g
8%
Roughage
4 g
-
Saturates
0 g
-

Recipe Development: EAT SMARTER

Ingredients

For serving

4dried Apricots (soft apricot)
1 piecefresh Ginger root (about 5 grams)
1 pinchdried Red pepper flakes
½ teaspoonsliquid Honey
1 pinchCinnamon
Salt
2 sprigsCilantro
1small Rice cake (with sea salt; 4 grams)

Kitchen Utensils

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

Directions

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1 Cut apricots cut into 1 cm (approximately 1/2-inch) cubes. Peel and finely chop ginger.
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 Season to taste with honey, cinnamon and salt. Allow to cool.
4 Rinse cilantro, shake dry and pluck leaves. Set some leaves aside for garnish. Chop remaining leaves finely and mix with the chutney.
5 Arrange apricot chutney on the rice cake and garnish with cilantro leaves.
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