Plum and Onion Chutney
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
5564
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 5,564 cal. | (265 %) | ||
| Protein | 76 g | (78 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 1,126 g | (751 %) | ||
| Sugar added | 20 g | (80 %) | ||
| Roughage | 288.3 g | (961 %) |
more nutritional values
| Vitamin A | 6.1 mg | (763 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 79.4 mg | (662 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 6.3 mg | (630 %) | ||
| Vitamin B₂ | 3.8 mg | (345 %) | ||
| Niacin | 50.4 mg | (420 %) | ||
| Vitamin B₆ | 6.3 mg | (450 %) | ||
| Folate | 381 μg | (127 %) | ||
| Pantothenic acid | 19 mg | (317 %) | ||
| Biotin | 15 μg | (33 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 509 mg | (536 %) | ||
| Potassium | 30,152 mg | (754 %) | ||
| Calcium | 1,654 mg | (165 %) | ||
| Magnesium | 1,014 mg | (338 %) | ||
| Iron | 51.5 mg | (343 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 12.7 mg | (159 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 2,509 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 1,125 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 2 onions
- 500 Plum
- 1 Tbsp vegetable oil
- 2 Tbsps balsamic vinegar
- 100 milliliters Red wine
- 4 sprigs thyme
- 1 Cinnamon stick
- 2 fresh bay leaves
- 2 Tbsps brown sugar
- lemon juice
- cayenne pepper
- salt
Preparation steps
1.
Peel the onions and cut into strips. Rinse the plums, remove the pits and cut into quarters. Sauté the onions in hot oil until lightly browned. Add the plums and deglaze with the vinegar and wine. Add the thyme, cinnamon, bay leaves and sugar simmer, stirring occasionally, for about 15 minutes. Season with lemon juice, cayenne pepper and salt.
2.
Pour the chutney into canning jars, secure the lids and let cool until sealed.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
