Red Grape Chutney
Calcium, potassium, phosphorus and iron from the grapes do good for nerves, brain, teeth and bones. In addition, the cell protection substance resveratrol, which is particularly abundant in blue grapes, strengthens our immune system.
If you want to "get" a lot of resveratrol, you don't need to remove the seeds and cook them with you - they contain the most of the substance that protects arteries and cells and has a positive effect on cholesterol levels.
(Percentage of daily recommendation)
| Calorie | 31 cal. | (1 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.1 mg | (1 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.9 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 61 mg | (2 %) | ||
| Calcium | 8 mg | (1 %) | ||
| Magnesium | 4 mg | (1 %) | ||
| Iron | 0.2 mg | (1 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 9 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 3 red onions (about 200 grams)
- 2 garlic cloves
- 5 sprigs thyme
- 1 sprig rosemary
- ¼ cup Red wine vinegar
- 2 ozs brown sugar
- 1 lb red Grape
- salt
- peppers
Preparation steps
Clean sealable jars (for a total capacity of 600 ml) (approximately 2 1/2 cup total capacity) together with matching lids in a pot of boiling water and leave upside down to drain on a kitchen towel. Peel onions, halve and cut into wedges. Peel garlic and cut into thin slices.
Rinse thyme and rosemary, shake dry and pluck leaves or needles.
Combine vinegar, sugar, onions, garlic and herbs in a pot. Bring to a boil, cover and cook over medium heat for about 15 minutes.
Meanwhile, rinse grapes, drain and cut in half or into quarters, depending on size. Remove any seeds.
Add grapes to onion mixture, return to a boil and then cook over low heat until softened, about 15 minutes more.
Season chutney with salt and pepper and immediately pour into prepared jars, seal and let cool for 5 minutes upside down. Turn jars right side up and leave to cool completely. (Store chutney refrigerated for up to 2 months.)
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/.