Cherry Chutney
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
244
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 244 cal. | (12 %) | ||
| Protein | 2.35 g | (2 %) | ||
| Fat | 1.7 g | (1 %) | ||
| Carbohydrates | 58.82 g | (39 %) | ||
| Sugar added | 24.95 g | (100 %) | ||
| Roughage | 5.4 g | (18 %) |
more nutritional values
| Vitamin A | 32.49 mg | (4,061 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.92 mg | (8 %) | ||
| Vitamin B₁ | 0.06 mg | (6 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 0.88 mg | (7 %) | ||
| Vitamin B₆ | 0.12 mg | (9 %) | ||
| Folate | 21.13 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 0.7 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 47.21 mg | (50 %) | ||
| Potassium | 416.96 mg | (10 %) | ||
| Calcium | 36.66 mg | (4 %) | ||
| Magnesium | 28.21 mg | (9 %) | ||
| Iron | 1.01 mg | (7 %) | ||
| Zinc | 0.41 mg | (5 %) | ||
| Saturated fatty acids | 0.23 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 red chili pepper
- 1 shallot
- 1 tsp vegetable oil
- 2 Tbsps balsamic vinegar
- 200 milliliters Apple juice (or cherry juice)
- 500 grams Sweet cherry
- 200 grams Blackberry
- 100 grams sugar
- 1 tsp peppercorns
- 1 tsp freshly chopped rosemary
- salt
- 1 tsp lemon juice
- ground allspice
Preparation steps
1.
Rinse and halve the chili. Trim the chili and finely dice. Peel and finely dice the shallot. Heat the oil in a pan, and sauté the shallot with the chili. Deglaze with the blasamic vinegar and the cherry juice. Bring to a boil. Rinse the cherries and remove the stones. Rinse and trim the blackberries.
2.
Add the blackberries, cherries, and the sugar to the pot. Simmer for 20 minutes, until slightly thickened. Remove from the heat and add the pink pepper and the rosemary. Season to taste with salt, lemon juice, and allspice. Fill the prepared jars to the brim with the jam. Seal tightly and cool completely.
