Pumpkin Chutney
Nutritional values
(Percentage of daily recommendation)
Calorie | 128 cal. | (6 %) | ||
Protein | 2 g | (2 %) | ||
Fat | 0 g | (0 %) | ||
Carbohydrates | 27 g | (18 %) | ||
Sugar added | 17 g | (68 %) | ||
Roughage | 3.8 g | (13 %) |
Vitamin A | 0.2 mg | (25 %) | ||
Vitamin D | 0 μg | (0 %) | ||
Vitamin E | 1.7 mg | (14 %) | ||
Vitamin K | 8.3 μg | (14 %) | ||
Vitamin B₁ | 0.1 mg | (10 %) | ||
Vitamin B₂ | 0.1 mg | (9 %) | ||
Niacin | 1.4 mg | (12 %) | ||
Vitamin B₆ | 0.2 mg | (14 %) | ||
Folate | 65 μg | (22 %) | ||
Pantothenic acid | 0.7 mg | (12 %) | ||
Biotin | 0.3 μg | (1 %) | ||
Vitamin B₁₂ | 0 μg | (0 %) | ||
Vitamin C | 31 mg | (33 %) | ||
Potassium | 583 mg | (15 %) | ||
Calcium | 46 mg | (5 %) | ||
Magnesium | 22 mg | (7 %) | ||
Iron | 1.8 mg | (12 %) | ||
Iodine | 3 μg | (2 %) | ||
Zinc | 0.4 mg | (5 %) | ||
Saturated fatty acids | 0.1 g | |||
Uric acid | 79 mg | |||
Cholesterol | 0 mg | |||
Complete sugar | 26 g |
Ingredients
- Ingredients
- 1 Hokkaido pumpkin (1 kg pulp)
- 20 grams fresh ginger
- 2 garlic cloves
- 100 milliliters apple cider vinegar
- 150 milliliters Orange juice
- 3 sprigs thyme
- salt
- peppers
- 100 grams jam sugar (3: 1)
- 4 Jam jars (with screw tops)
Preparation steps
Rinse preserving jars in hot water and leave to dry on kitchen towel.
Halve pumpkin, remove seeds, peel and cut into uniform cubes. Peel ginger and garlic and dice finely. Combine apple cider vinegar and orange juice, bring to a boil. Add diced pumpkin, ginger, garlic and thyme leaves. Season with salt and pepper. Cook on low heat for about 30 minutes. After 25 minutes, add jam sugar and simmer for another 5 minutes or until pumpkin is tender. Remove thyme. Pour chutney into preserving jars and seal well. Turn jars upside down and let chutney cool. Return jars to upright position and store in refrigerator. 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/.