Apricot Chutney on Rice Cake
Apricot Chutney on Rice Cake - A savory appetizer—fruity, sweet and sharp
Healthy, because
Even smarter
Nutritional values
The dried apricots, rich in vital substances, supply energy, ginger and chilli have an invigorating effect, and the rice cake provides beneficial dietary fibres, all at 0% fat content. Perfect for in between meals! In addition, the fruits contain beta-carotene, which provides protection for our skin, ideal for staying in the sun.
Rice wafers with sesame seeds have a slightly nutty taste. Not only do they taste great, they are also particularly healthy: the golden grains contain lots of bone-strengthening calcium. Sesame seed is one of the few vegetable products that contain this mineral in large quantities.
(Percentage of daily recommendation)
| Calorie | 98 cal. | (5 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 10 μg | (3 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 1.7 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 39 mg | (4 %) | ||
| Magnesium | 20 mg | (7 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
Cut apricots cut into approximately 1/2-inch cubes. Peel and finely chop the ginger.
Bring apricots, ginger, red pepper flakes, and 1/4 cup of water to a boil in a pot. Cover and cook for 7-8 minutes on low heat.
Season to taste with honey, cinnamon and salt. Allow to cool.
Rinse cilantro, shake dry and pluck leaves. Set some leaves aside for garnish. Chop remaining leaves finely and mix with the chutney.
Arrange apricot chutney on the rice cake and garnish with cilantro leaves.
