Pumpkin and Chestnut Chutney
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(0 votes)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
392
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 9.6 g | (32 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.1 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 35 mg | (37 %) | ||
| Potassium | 1,149 mg | (29 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 70 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Preparation steps
1.
Rinse, trim and chop the pumpkin.
2.
Peel the onions and cut into rings.
3.
Score the chestnuts with a sharp knife. Roast in a 220°C (approximately 430°F) oven for 15-20 minutes, until the shell begins to burst.
4.
Remove from the oven, cool, and peel the chestnuts. Add the pumpkin, chestnuts, onions, and raisins to a pot. Mix in the vinegar, sugar, salt, and spices and stir to combine.
5.
Simmer the chutney for 35 minutes, stirring constantly. Pour into prepared jars while still hot and seal tightly.
6.
Let the chutney infuse for 2-3 weeks before serving.
