Tomato Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 109 cal. | (5 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 14 g | (9 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 8.8 g | (29 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 62.4 μg | (104 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 189 μg | (63 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 117 mg | (123 %) | ||
| Potassium | 1,241 mg | (31 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 66 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 500 grams Tomatoes
- 200 grams Celery root
- ½ green Bell pepper
- 1 onion
- 250 grams White vinegar
- 1 tsp honey
- 1 generous pinch ground cloves
- ½ Cinnamon stick
- ½ tsp mustard powder
- 2 Tbsps green peppercorns
Preparation steps
Score the tomatoes crosswise, remove the core, and blanch in boiling water. Blanch for 3 minutes, then remove and rinse under cold water. Peel and finely dice the tomatoes. Cut the celery root and bell pepper into 1/2 cm (approximately 1/4 inch) cubes. Finely dice the onion.
Bring the vinegar, honey, cloves, cinnamon, and mustard to a boil. Add the vegetables and stir until combined. Cover the pot and simmer for 45 minutes until soft. Coarsely crush the peppercorns. Remove the cinnamon stick from the tomato mixture. Remove one-third of the mixture, coarsely mash, then add back to the pot. Mix in the green peppercorns, then return the mixture to a boil. Season to taste, then fill the prepared jars to the brim with the hot chutney. Seal tightly and cool completely.
Once the jars have completely cooled, store in a cool, dark place. The chutney will last for approximately 3 months in the jars.
