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Chutney

 

153

Yield

1

batch

Prep

10

min

Cook

30

min

Ready

40

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

Ingredients

1 pound tamarind
1 ⅓ cups apple cider vinegar
1 pound guavas
chopped, seeded
*
½ cup currants
6 ounces ginger
fresh
1 each hot chili peppers
dried
*
1 each garlic cloves
2 small white onion
*
2 tablespoons mustard seeds
2 tablespoons celery seeds
3 each peppercorns
crushed
*
1 teaspoon allspice
ground
1 teaspoon cloves, ground
1 teaspoon salt

Directions

Soak tamarind pulp in vinegar, stirring to remove seed from pulp.

When soft, press through a colander.

Finely chop the ginger, pepper, garlic, peeled onions and mustard seed.

Boil all ingredients 30 minutes and let stand overnight.

Reheat to boiling and can in boiling water bath.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 13618% of calories from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 609mg 25%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 8%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 59%
Calcium 12% Iron 18%
* based on a 2,000 calorie diet How is this calculated?

 

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