Plum Chutney
Plum Chutney - Many wonderful spices make a magical aroma
Healthy, because
Even smarter
Nutritional values
The delicate spices and sweet fruits provide the wonderful taste of the fat-free side dish. Together, they gently help slow digestion.
The plum chutney is unbeatable as an addition to Indian dishes.
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 169 g | (113 %) | ||
| Sugar added | 125 g | (500 %) | ||
| Roughage | 10.1 g | (34 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 0.1 μg | (0 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.9 mg | (16 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 17 μg | (6 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 1.9 μg | (4 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 1,105 mg | (28 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 161 g |
Ingredients
- Ingredients
- 1600 grams red Plum
- 1 green chili pepper
- 1 pc ginger (about 60 grams)
- 4 Tbsps Tamarind paste
- 100 milliliters White vinegar
- 2 tsps black Mustard seed
- 1 generous pinch cinnamon
- 2 Cardamom
- 1 tsp salt
- white peppers
- 500 grams jam sugar (3:1 ratio)
Kitchen utensils
Preparation steps
Rinse jars (each about 400 ml) (each approximately 14 ounces) and their matching lids with boiling water and leave upside down to dry on a kitchen towel.
Rinse plums, wipe dry, halve and remove pits. Cut plums into small pieces.
Halve chile pepper lengthwise, remove seeds, rinse and pat dry. Finely chop chile.
Peel and finely grate ginger root. Crush cardamom pods in a mortar (or with the flat side of a heavy knife).
Combine plums, chile, ginger and cardamom in a pot with the remaining ingredients and let stand for 30 minutes.
Bring plum mixture to a boil, stirring, and continue to boil for 4 more minutes.
Divide chutney among jars, cover with lids and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/).
