Tomato and Orange Chutney
Tomato and Orange Chutney - Simple yet sophisticated accompaniment to savory foods
Healthy, because
Even smarter
Nutritional values
The exotic sauce contains a lot of capsaicin: the pungent stimulator promotes digestion and also stimulates the burning of body fat.
The chutney goes just as well with spicy cheese as with grilled meat and poultry or with fish and seafood.
(Percentage of daily recommendation)
| Calorie | 50 cal. | (2 %) | ||
| Protein | 0 g | (0 %) | ||
| Fat | 0 g | (0 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 7 g | (28 %) | ||
| Roughage | 0.5 g | (2 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0 mg | (0 %) | ||
| Niacin | 0.2 mg | (2 %) | ||
| Vitamin B₆ | 0 mg | (0 %) | ||
| Folate | 8 μg | (3 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 1.1 μg | (2 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 90 mg | (2 %) | ||
| Calcium | 14 mg | (1 %) | ||
| Magnesium | 8 mg | (3 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 0 g | |||
| Uric acid | 7 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 10 firm Tomatoes (about 28 oz)
- 2 Tbsps olive oil
- 3 Oranges
- 1 pc ginger
- 1 green chili pepper
- 3 Red onions
- 1 tsp Mustard seed
- 1 tsp Coriander
- 4 stalks Basil
- 8 ozs apple cider vinegar
- 9 ozs jam sugar (3:1 ratio, Pectin)
- salt
Kitchen utensils
Preparation steps
Rinse tomatoes, wipe dry, cut out stems and cut tomatoes into thick slices.
Brush a grill pan with oil and heat over medium heat. Grill tomato slices briefly on both sides. Remove from pan and let cool.
Coarsely chop the cooled tomatoes and place in a pot.
Peel the oranges, removing all the bitter white pith. Cut between membranes to remove whole orange segments.
Peel ginger root and finely chop. Halve chile pepper lengthwise, remove seeds, rinse and pat dry. Finely chop chile.
Peel onions and cut into small dice.
Coarsely crush together mustard seeds and coriander in a mortar.
Rinse basil, pat dry, pluck leaves and cut into strips.
Combine orange segments, ginger, chile, onions, crushed spices, vinegar and sugar with the tomatoes and season lightly with salt.
Stirring constantly, bring tomato mixture to a boil and continue to boil for 3 minutes more.
Add basil and cook for 1 more minute, stirring.
Divide chutney among jars, cover with lids, and refrigerate for up to 2 weeks.
Tip: To preserve for longer, process jars according to manufacturer's instructions.
