Mixed Veg Chutney

0
Average: 0 (0 votes)
(0 votes)
Mixed Veg Chutney
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 d 30 min.
Ready in
Calories:
20
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie20 kcal(1 %)
Protein0.46 g(0 %)
Fat0.13 g(0 %)
Carbohydrates4.16 g(3 %)
Sugar added1.49 g(6 %)
Roughage0.02 g(0 %)
Vitamin A90.64 mg(11,330 %)
Vitamin D0 μg(0 %)
Vitamin E0 mg(0 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0 mg(0 %)
Niacin0.02 mg(0 %)
Vitamin B₆0 mg(0 %)
Folate0.26 μg(0 %)
Pantothenic acid0 mg(0 %)
Biotin0 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C0.01 mg(0 %)
Potassium5.39 mg(0 %)
Calcium4.55 mg(0 %)
Magnesium0.59 mg(0 %)
Iron0.04 mg(0 %)
Iodine0.05 μg(0 %)
Zinc0.01 mg(0 %)
Saturated fatty acids0 g
Cholesterol0 mg

Ingredients

for
1350
Ingredients
32 ounces Vegetables (see note)
3 ½ ounces salt
4 cups water
½ cup sugar
¼ cup plain flour
1 tablespoon English mustard powder
2 teaspoons Turmeric
1 teaspoon ground ginger
2 ½ cups white wine vinegar
How healthy are the main ingredients?
saltsugargingerTurmeric
Product recommendation
Use a mixture of cauliflower, cucumber, courgettes, green beans, red peppers, pickling onions and marrow. Wash the jars and lids in hot soapy water, rinse well and put in a low oven to dry and become warm. Use vinegar proof lids, e. g. glass or lined with plastic.
Preparation

Kitchen utensils

1 Tablespoon, 1 große Bowl, 1 Teaspoon, 2 Small bowls, 1 Measuring cups, 1 kleiner Whisk oder Gabel, 1 Hand mixer, 1 Paper towel, 1 Cutting board, 1 Small knife, 1 deep bowl, 1 Immersion blender, 1 große Skillet, 1 Tea strainer, 1 Dough scraper

Preparation steps

1.
Cut all the vegetables into small even-sized pieces and place in a large bowl.
2.
Dissolve the salt in the water and pour over the vegetables. Keep the vegetables submerged with a weighted plate and cover the bowl with a cloth. Leave to stand for 24 hours. Drain the vegetables and rinse thoroughly.
3.
Place the vegetables in a large pan with the sugar, spices and most of the vinegar and bring to the boil.
4.
Reduce the heat and simmer gently until as crisp or as tender as you prefer. Crisp vegetables will need only 5 minutes simmering. Remove the vegetables with a slotted spoon, drain well and put into hot sterilised jars.
5.
Mix the flour, turmeric and mustard with the remaining vinegar and stir into the hot liquid in the pan.
6.
Bring to a boil and boil for about 1 minute, until thick enough to coat the back of a wooden spoon then pour over the vegetables.
7.
Gently bang the jars on a work surface to remove any air bubbles and top up with more sauce if necessary.
8.
Cover and seal while hot and store for 2 weeks before using.