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Apricot Chutney

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Submitted by snowmonster

YIELD

6 servings

PREP

30 min

COOK

90 min

READY

120 min

Ingredients

6 1.4
CUPS L APRICOTS
fresh, pitted *
4 4
MEDIUM MEDIUM ONIONS
liced
1 ⅛ 266
2 ½ 591
1 453.6
4 6E+1
TABLESPOONS ML SALT
1 237
CUP ML GINGER
preserved *
1 15
TABLESPOON ML MUSTARD SEEDS
1 5
TEASPOON ML CAYENNE PEPPER
½ 2.5
TEASPOON ML TURMERIC
ground
1 1
EACH EACH ORANGES
the peel grated and the juice strained
½ 118
CUP ML WALNUTS

Directions

Put all of the ingredients into a large pan and cook gently to a soft mush, about 1½ hours.

Add the walnuts.

Pack into sterilized jars.

Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 322g (11.4 oz)
Amount per Serving
Calories 497 12% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 4695mg 196%
Total Carbohydrate 36g 36%
Dietary Fiber 4g 15%
Sugars g
Protein 10g
Vitamin A 3% Vitamin C 31%
Calcium 13% Iron 18%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
 

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