Tomato Chutney
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
216
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 216 cal. | (10 %) | ||
| Protein | 2 g | (2 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 47 g | (31 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 3.5 g | (12 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 10.1 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.3 mg | (11 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 30 mg | (32 %) | ||
| Potassium | 623 mg | (16 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 3 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 0.1 g | |||
| Uric acid | 46 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 47 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams Tomatoes
- 1 onion
- 20 grams ginger
- 100 grams raisins
- 150 milliliters White vinegar
- ¼ tsp Ground clove
- ½ tsp Turmeric
- 2 tsps salt
- 100 grams cane sugar
- 2 tsps fennel seeds
Preparation steps
1.
Rinse tomatoes, halve, remove seeds and dice. Pel onion and chop finely. Peel ginger and chop finely. Put all ingredients, except fennel, into a pot, and bring to a boil, stirring. Continue cooking until chutney begins to thicken.
2.
Toast fennel seeds in a dry pan, ground in a mortar and add to chutney.
3.
Cool and season to taste. Serve.
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