Pear Chutney with Cinnamon and Ginger
Healthy, because
Even smarter
Nutritional values
Here only good things come into the glass: pears as the basis for the chutney provide a pleasant sweetness, while the essential oils from ginger stimulate the blood circulation and aid digestion. Cinnamon protects our cells from harmful free radicals with its antioxidants.
Pay attention to the freshness of the ginger when buying it. Only fresh roots provide the typical, spicy aroma. This is the case when the tuber is nice and firm and has a smooth surface. Wrapped ginger can be kept in the refrigerator for two weeks.
(Percentage of daily recommendation)
| Calorie | 283 cal. | (13 %) | ||
| Protein | 1 g | (1 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 40 g | (160 %) | ||
| Roughage | 5.9 g | (20 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 10.2 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 0.6 mg | (5 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 0.8 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 319 mg | (8 %) | ||
| Calcium | 32 mg | (3 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.7 mg | (5 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 28 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 62 g |
Ingredients
- Ingredients
- 1 kilogram Pear
- 2 Tbsps lemon juice
- 2 onions
- 20 grams ginger
- 200 grams sugar
- 200 milliliters White vinegar
- Red pepper flakes
- salt
- 1 Cinnamon stick
Preparation steps
Peel and quarter the pears. Remove the seeds and cut into 0.5 cm (approximately 1/4 inch) cubes. Mix the pears with the lemon juice. Peel and finely chop the onions. Peel and finely grate the ginger.
Caramelize the sugar in a saucepot. Deglaze with the vinegar, cook briefly, and mix until thoroughly combined.
Mix in the pear, onion, ginger, and cinnamon sticks. Season the mixture to taste with 2 pinches of salt and some chili flakes. Bring to a boil, reduce the heat, and simmer over low heat for 30 minutes. Make sure to stir the mixture occasionally to keep it from burning. Remove the cinnamon sticks, and season to taste. Fill the prepared jars with the chutney, then seal tightly. Turn upside and cool completely.
This pear chutney pairs well with strong hard cheeses.
