Pineapple Chutney with Pickled Green Pepper
(1 vote)
(1 vote)
Health Score:
49 / 100
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
Calories:
388
calories
Calories
Nutritional values
1 milliliter contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 milliliter contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 388 kcal | (18 %) | ||
| Protein | 0.9 g | (1 %) | ||
| Fat | 0.3 g | (0 %) | ||
| Carbohydrates | 93 g | (62 %) | ||
| Potassium | 4 mg | (0 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
750
- Ingredients
- 1 Pineapple
- white wine
- 2 Red chili peppers
- 2 Tbsps pickled, green peppers
- 1 tsp salt
- 200 grams jam sugar (2:1)
- 1 packet Citric acid
How healthy are the main ingredients?
saltPreparation steps
1.
Remove pineapple rind and cut pineapple into pieces. In a saucepan, combine pineapple with white wine. Halve chiles, remove seeds and ribs and finely chop. Add chiles, pickled pepper and salt to the pineapple. Simmer about 10 minutes. Stir in jam sugar and boil 3 minutes. Stir in citric acid and pour chutney into jars. Cover with lids and let cool. Refrigerate up to 3 weeks. 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/.
