Pear Chutney with Berries
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
252
calories
Calories
Nutritional values
1 jar contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 252 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 16 g | (64 %) | ||
| Roughage | 12.8 g | (43 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 93.8 μg | (156 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2 mg | (17 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 536 mg | (564 %) | ||
| Potassium | 1,017 mg | (25 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 4.2 mg | (28 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 45 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 shallots (finely chopped)
- ⅜ oz fresh ginger (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 2 Pear (approx. 300 g each, cored and diced)
- 1 tsp Mustard seed
- ⅜ cup Port wine
- ½ cup sugar (scant)
- 5 cups black currant
- cayenne pepper
Preparation steps
1.
Place the shallots, ginger and garlic into a pot with the pears and the mustard seeds. Add the wine and sugar, mix well and bring to the boil. Stirring constantly, simmer until almost all the liquid has evaporated.
2.
Stir in the blackcurrants, simmer for another 3-5 minutes and season with salt and cayenne pepper.
3.
Transfer to sterilised jars, screw tightly shut and place upside-down to cool.
