Fig Chutney
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
84
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 84 cal. | (4 %) | ||
| Protein | 1.66 g | (2 %) | ||
| Fat | 0.64 g | (1 %) | ||
| Carbohydrates | 19.38 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.35 g | (11 %) |
more nutritional values
| Vitamin A | 35.93 mg | (4,491 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.35 mg | (3 %) | ||
| Vitamin B₁ | 0.08 mg | (8 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 0.87 mg | (7 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17.4 μg | (6 %) | ||
| Pantothenic acid | 0.27 mg | (5 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 59.31 mg | (62 %) | ||
| Potassium | 303.91 mg | (8 %) | ||
| Calcium | 48.46 mg | (5 %) | ||
| Magnesium | 25.82 mg | (9 %) | ||
| Iron | 0.81 mg | (5 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.12 g | |||
| Cholesterol | 0 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 9 ozs dried Figs
- 1 onion
- 2 garlic cloves
- 1 pc ginger (about 1")
- 1 tsp allspice
- 1 tsp Mustard seed
- 2 cloves
- 2 dried chili peppers
- salt
- 4 ozs White vinegar
Preparation steps
1.
Preheat the oven to 450°F.
2.
Place the figs on a lined baking sheet and bake in preheated oven for 10 minutes. Peel and dice the onion, garlic and ginger.
3.
Crush the allspice, mustard seeds, cloves, chiles and salt in a mortar.
4.
Cut the figs into small pieces. In a saucepan, combine the figs, onion, garlic, ginger and crushed spices. Pour in the vinegar and 1 cup of water. Bring to a boil slowly, and allow to simmer openly for 30 minutes over a low heat until the figs are soft. Fill the jars and seal well. Store in a dark place.
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