White Currant and Red Pepper Chutney
(0 votes)
(0 votes)
Health Score:
64 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 35 min.
Ready in
Calories:
1709
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,709 cal. | (81 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 2 g | (2 %) | ||
| Carbohydrates | 396 g | (264 %) | ||
| Sugar added | 166 g | (664 %) | ||
| Roughage | 17.7 g | (59 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 13.3 μg | (22 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 2.1 mg | (18 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 18 μg | (6 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 2,692 mg | (67 %) | ||
| Calcium | 275 mg | (28 %) | ||
| Magnesium | 149 mg | (50 %) | ||
| Iron | 8.3 mg | (55 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 367 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 392 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 1 kilogram white Currants
- 50 milliliters Orange juice
- 50 milliliters lemon juice
- 500 grams jam sugar (2:1 ratio)
- 3 Tbsps red peppercorns
- 1 organic lemon (zested)
Preparation steps
1.
Rinse the currants, pat dry, and remove 500 g (approximately 18 ounces) from the vine. Bring to a boil with the orange juice, lemon juice, and 0.5 liters (approximately 0.5 quart) of water. Boil, then pass through a fine strainer and pour back into the pot.
2.
Mix the jam sugar with the cooked currant mixture, and bring briefly to a boil. Remove the remaining currants from the vine, and add to the pot. Bring to a boil, cook for 4 minutes, and remove from the heat.
3.
Add the red peppercorn, and lemon zest, and mix thoroughly until combined. Divide the mixture into prepared jars, seal tightly, and cool completely.
