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Chutney

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Submitted by sherreemay

YIELD

1 batch

PREP

10 min

COOK

30 min

READY

40 min

Ingredients

1 453.6
POUND G TAMARIND
1 ⅓ 315
1 453.6
POUND G GUAVAS
chopped, seeded *
½ 118
CUP ML CURRANTS
6 173.4
OUNCES ML/G GINGER
fresh
1 1
EACH EACH HOT CHILI PEPPERS
dried *
1 1
EACH EACH GARLIC CLOVES
2 2
SMALL SMALL WHITE ONION *
2 3E+1
TABLESPOONS ML MUSTARD SEEDS
2 3E+1
TABLESPOONS ML CELERY SEEDS
3 3
EACH EACH PEPPERCORNS
crushed *
1 5
TEASPOON ML ALLSPICE
ground
1 5
TEASPOON ML CLOVES, GROUND
1 5
TEASPOON ML 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 225g (7.9 oz)
Amount per Serving
Calories 136 18% 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?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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