Pear-Cranberry Chutney
Pear-Cranberry Chutney - Sweet and sour fruity dreaminess with a captivating aroma
Healthy, because
Even smarter
Nutritional values
Here, plenty of vitamins come into the glass, but hardly any calories and no fat at all. The cranberries not only add colour, but also provide lots of antioxidants that protect our body cells against harmful free radicals.
If possible, buy cardamom in an Arabic or Asian shop - there it is not only cheaper, but above all it is usually particularly fresh and aromatic. Its essential oil soothes the stomach and intestines and is even said to act as an aphrodisiac.
(Percentage of daily recommendation)
| Calorie | 48 cal. | (2 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 1 g | (3 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 4 μg | (1 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 63 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 5 mg | (2 %) | ||
| Iron | 0.1 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 6 mg | |||
| Cholesterol | 0 mg |
Kitchen utensils
Preparation steps
Rinse 2 approximately 1 cup capacity screw-top jars along with matching lids with boiling water and leave upside down to drain on a kitchen towel. Peel the onions, cut in half and cut into wedges. Peel the garlic and cut into slices.
Rinse organic lemon in hot water and wipe dry. Peel half of the lemon with a potato peeler thinly, then cut crosswise into thin strips (julienne).
Cut lemons in half and squeeze all juice.
Boil 1/4 cup plus 2 tablespoons lemon juice with lemon peel, sugar, cardamom pods, cloves, onions and garlic. Cook covered on low heat for 20 minutes, stirring occasionally.
Meanwhile, rinse the pears, peel, quarter, core and cut into about 3/4 inch pieces.
Add cranberries and pears to the onions after 20 minutes, return to a boil and cook for about 8 minutes uncovered over medium heat.
Season chutney to taste with salt and sweetener, if desired. Immediately pour into the prepared jars, seal and let stand upside down for 5 minutes. Turn glasses again and allow chutney to cool. (The chutney keeps well sealed and stored for about 2 months in refrigerator.)
Tip: To preserve the chutney for longer, you will need to process the jars according to the manufacturer's instructions.
