Green Tomato Chutney with Apples
Nutritional values
(Percentage of daily recommendation)
| Calorie | 347 cal. | (17 %) | ||
| Protein | 2.51 g | (3 %) | ||
| Fat | 7.82 g | (7 %) | ||
| Carbohydrates | 70.52 g | (47 %) | ||
| Sugar added | 37.42 g | (150 %) | ||
| Roughage | 6.16 g | (21 %) |
| Vitamin A | 124.67 mg | (15,584 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.47 mg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.39 mg | (12 %) | ||
| Vitamin B₆ | 0.24 mg | (17 %) | ||
| Folate | 33.36 μg | (11 %) | ||
| Pantothenic acid | 0.26 mg | (4 %) | ||
| Biotin | 7.87 μg | (17 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 53.32 mg | (56 %) | ||
| Potassium | 586.39 mg | (15 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 34.63 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.45 mg | (6 %) | ||
| Saturated fatty acids | 0.64 g | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 500 grams green Tomatoes
- 500 grams Apple
- 1 onion
- 15 grams ginger
- 1 green chili pepper
- 2 Tbsps Canola oil
- 150 grams sugar
- 100 milliliters white balsamic vinegar
- 1 tsp salt
- 1 tsp ground Cumin
- 1 pinch ground allspice
- 2 tsps Curry powder
Preparation steps
Pour boiling water over tomatoes, rinse with cold water, remove skins, remove stems and cut into quarters. Scrape out seeds and cut flesh into small cubes. Peel apples, cut into quarters, remove the cores and cut into small cubes. Peel the onion and ginger. Dice both finely. Rinse the chile pepper, cut lengthwise, scrape out the seeds and dice into small cubes. Heat oil in a skillet and sauté the onion, ginger and chile pepper cubes. Add the apples and tomatoes and cook briefly. Add sugar, vinegar, salt and spices simmer gently for about 10 minutes.
Fill sterilized screw-top jars, seal and turn upside down for about 10 minutes. Turn upright and leave to cool. Tip: To preserve the chutney for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
