Spicy Compote
(0 votes)
(0 votes)
Health Score:
84 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 30 min.
Preparation
ready in 13 h. 45 min.
Ready in
Calories:
2966
calories
Calories
Nutritional values
1 kilogram contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 2,966 cal. | (141 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 700 g | (467 %) | ||
| Sugar added | 659 g | (2,636 %) | ||
| Roughage | 20 g | (67 %) |
more nutritional values
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 11.7 mg | (98 %) | ||
| Vitamin K | 78.5 μg | (131 %) | ||
| Vitamin B₁ | 0.8 mg | (80 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 1.5 mg | (107 %) | ||
| Folate | 449 μg | (150 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 53.2 μg | (118 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 389 mg | (409 %) | ||
| Potassium | 3,416 mg | (85 %) | ||
| Calcium | 146 mg | (15 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 7 mg | (47 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 180 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 698 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
1
- Ingredients
- 46 ozs Tomatoes (halved)
- 3 unwaxed lemons (roughly chopped with peel)
- 3 red chili peppers (seeds removed, 1 roughly chopped, 2 thinly sliced)
- 2 cups water
- 2 green chili peppers (seeds removed)
- 2 ¾ cups jam sugar (see note)
Product recommendation
Jam sugar has added pectin
Preparation
Kitchen utensils
1 Bowl, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Peeler, 1 Whisk, 1 Salad spinner
Preparation steps
1.
Put the tomatoes, lemons, chopped chillies and water in a large pan. Bring to a boil, then reduce the heat, cover and simmer very gently for 40 minutes.
2.
Ladle the pulp and juices into a scalded jelly bag. Strain the juice through the jelly bag overnight into a bowl. Do not squeeze the bag or the jelly will be cloudy.
3.
Measure the juice into a large heavy-based pan and to every 500 ml| 17 fl oz juice allow 325 g| 11 oz sugar.
4.
Heat the juice and sugar in the pan and stir over a low heat until the sugar has dissolved completely. Bring to a boil and stir in the sliced chillies and green chillies. Boil rapidly until setting point is reached. Skim off any scum and leave to stand for 15 minutes.
5.
Pour into hot sterilised jars. Cover, seal and label.
