Sweet and Sour Pumpkin Relish
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 d 20 min.
Ready in
Calories:
1272
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,272 cal. | (61 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 290 g | (193 %) | ||
| Sugar added | 250 g | (1,000 %) | ||
| Roughage | 16.7 g | (56 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.7 mg | (64 %) | ||
| Vitamin K | 37.9 μg | (63 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 277 μg | (92 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 0.5 μg | (1 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 2,608 mg | (65 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 122 mg | (41 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 333 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 282 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1500 grams Crookneck pumpkin
- 6 garlic cloves
- 3 chili peppers
- 1 tsp peppercorns
- 500 milliliters White vinegar
- 500 grams sugar
Preparation steps
1.
Peel pumpkin, remove seeds and dice flesh into 1.5 cm (approximately 1/2 inch) cubes.
2.
In a pot, combine peeled garlic with chiles, peppercorns and vinegar. Bring to a boil. Add diced pumpkin, remove from heat, cover and marinate 24 hours. Then stir in the sugar and simmer until pumpkin is tender, but not mushy. Transfer mixture to hot, rinsed jars and seal. Let cool. Refrigerate up to 3 weeks. Tip: To preserve the pumpkin relish longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
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