Pumpkin Chutney

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Pumpkin Chutney
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
128
calories
Calories

Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie128 cal.(6 %)
Protein2 g(2 %)
Fat0 g(0 %)
Carbohydrates27 g(18 %)
Sugar added17 g(68 %)
Roughage3.8 g(13 %)
Vitamin A0.2 mg(25 %)
Vitamin D0 μg(0 %)
Vitamin E1.7 mg(14 %)
Vitamin K8.3 μg(14 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.4 mg(12 %)
Vitamin B₆0.2 mg(14 %)
Folate65 μg(22 %)
Pantothenic acid0.7 mg(12 %)
Biotin0.3 μg(1 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C31 mg(33 %)
Potassium583 mg(15 %)
Calcium46 mg(5 %)
Magnesium22 mg(7 %)
Iron1.8 mg(12 %)
Iodine3 μg(2 %)
Zinc0.4 mg(5 %)
Saturated fatty acids0.1 g
Uric acid79 mg
Cholesterol0 mg
Complete sugar26 g

Ingredients

for
6
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

1.

Rinse preserving jars in hot water and leave to dry on kitchen towel.

2.

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/.