Tomato and Orange Chutney
(Percentage of daily recommendation)
|Calorie||50 kcal||(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|
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 (or visit http://nchfp.uga.edu/).