Apricot Chutney with Celery

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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
246
calories
Calories
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Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie246 cal.(12 %)
Protein3 g(3 %)
Fat0 g(0 %)
Carbohydrates54 g(36 %)
Sugar added20 g(80 %)
Roughage6.7 g(22 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.5 mg(63 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K34.3 μg(57 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.9 mg(24 %)
Vitamin B₆0.3 mg(21 %)
Folate66 μg(22 %)
Pantothenic acid0.6 mg(10 %)
Biotin7 μg(16 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C42 mg(44 %)
Potassium773 mg(19 %)
Calcium66 mg(7 %)
Magnesium35 mg(12 %)
Iron1.9 mg(13 %)
Iodine6 μg(3 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.1 g
Uric acid93 mg
Cholesterol0 mg
Complete sugar52 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
5
Ingredients
500 grams Apricot
500 grams Nectarine
2 Apple
1 stick Celery
1 stalk Leeks (thin)
1 red chili pepper
6 Tbsps Vinegar
salt
freshly ground peppers
½ tsp mustard powder
100 grams brown sugar
How healthy are the main ingredients?
ApricotNectarineLeeksugarCeleryApple
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Preparation steps

1.

Rinse the chili and remove the seeds, then thinly slice. Rinse and slice the leeks. Rinse and peel the apples. Quarter, remove the core, and dice small. Rinse and slice the celery.

2.

Blanch the apricots and nectarines in boiling water. Rinse, peel, and halve the fruit. Remove the stones and finely dice. Add the prepared fruits and vegetables to a pot. Mix in the vinegar, mustard powder, and sugar. Simmer over low heat for 25-30 minutes. Season to taste with salt and pepper. Divide into hot jars and seal immediately. Cool completely. The chutney will last for 3-4 weeks.

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