Green Tomato Chutney
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
401
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 92 g | (61 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 15.4 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 15.5 μg | (34 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 745 mg | (19 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.5 mg | (6 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 68 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
- Ingredients
- 500 grams green Tomatoes
- 500 grams plantain
- 500 grams onions
- 500 grams Apple
- 1 pc fresh ginger
- 125 milliliters Vinegar
- 300 grams sugar
- salt
- 1 tsp Curry powder
- ½ tsp Gingerbread spice
- 1 generous pinch Ground cinnamon
- Red pepper flakes (to taste)
- parsley (for garnish)
Preparation steps
1.
Rinse and finely dice the tomatoes. Peel and slice the banana. Peel and finely chop the onion. Peel and quarter the apples, then remove the core and finely dice. Peel and finely dice the ginger. Place all the prepared ingredients in a pot. Add the vinegar, sugar, curry powder, gingerbread spice, and cinnamon. Season to taste with salt and chili flakes. Mix everything together, then bring to a boil. Cook over low heat for 30-40 minutes. Season to taste with salt.
2.
Divide into prepared jars. Seal tightly, and cool completely.
3.
Serve in a bowl garnished with fresh parsley.
