Stone Fruit Relish
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Calories:
1
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1 cal. | (0 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0 g | (0 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0 mg | (0 %) | ||
| Vitamin K | 0 μg | (0 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0 mg | (0 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 0 μg | (0 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 2 mg | (0 %) | ||
| Calcium | 0 mg | (0 %) | ||
| Magnesium | 0 mg | (0 %) | ||
| Iron | 0 mg | (0 %) | ||
| Iodine | 0 μg | (0 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 0 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 Peaches (about 600g)
- 2 tsps Cumin
- 2 tsps Coriander
- 1 pinch ground cinnamon
- 1 stalk Lemongrass (finely chopped)
- 1 green chili pepper (cut into thin rings)
- 1 large lemon (juice)
- 2 tsps green peppercorns
- ½ cup sugar
- 1 tsp salt
- 2 sprigs mint (leaves cut into strips)
Preparation
Kitchen utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Peeler, 1 Sieve, 1 Can opener, 1 Lid
Preparation steps
1.
Plunge the peaches into boiling water, then into cold water. Remove the skins, then cut the peaches in half and slice thinly.
2.
Heat a frying pan, add the cumin and coriander and cook stirring for 1 minute, until fragrantly spicy. Crush the seeds in a pestle and mortar.
3.
Put the peaches, lemongrass, chilli, spices, lemon juice, peppercorns, sugar and salt in a large pan.
4.
Slowly bring to a boil, stirring, then reduce the heat and cook for about 30 minutes until thick.
5.
Remove from the heat, stir in the mint and ladle into hot sterilised jars. Seal tightly.
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