Zucchini Chutney

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Zucchini Chutney
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
194
calories
Calories

Nutritional values

1 <none> contains
(Percentage of daily recommendation)
Calorie194 kcal(9 %)
Protein3.42 g(3 %)
Fat1.06 g(1 %)
Carbohydrates43.59 g(29 %)
Sugar added25 g(100 %)
Roughage4.09 g(14 %)
Vitamin A238.47 mg(29,809 %)
Vitamin D0 μg(0 %)
Vitamin E1.21 mg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.18 mg(16 %)
Niacin1.86 mg(16 %)
Vitamin B₆0.31 mg(22 %)
Folate43.61 μg(15 %)
Pantothenic acid0.52 mg(9 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C60.65 mg(64 %)
Potassium660.31 mg(17 %)
Calcium56.65 mg(6 %)
Magnesium39.31 mg(13 %)
Iron1.82 mg(12 %)
Zinc0.68 mg(9 %)
Saturated fatty acids0.18 g
Cholesterol0 mg

Ingredients

for
2
Ingredients
500 grams
400 grams
2
1
chopped, red Chile pepper
1 teaspoon
freshly grated Ginger root
250 milliliters
100 grams
1 teaspoon
1
2

Preparation steps

1.

Rinse and dry zucchini, cut in half lengthwise, remove seeds and cut into small cubes. Blanch apricots, peel, halve, pit and also cut into small cubes. Peel shallot and chop finely. Combine apricots, zucchini, chile, ginger, vinegar, sugar, salt and spices in a saucepan. Bring to boil and simmer for about 20 minutes, stirring occasionally.

2.

Pour chutney into prepared preserving jars. Seal well and keep in a cool. dark place. Serve as needed.