You are here

Heirloom Chutney

Western.Chefs's picture
  Cooking apples 2 Large, diced
  Onions 2 Medium, diced
  Pepper 1 Medium, cut into 1/2 inch pieces (Green / Red Colored)
  Garlic 1 Clove (5 gm), crushed
  Sugar 3⁄4 Cup (12 tbs)
  White vinegar 3⁄4 Cup (12 tbs)
  Water 1⁄2 Cup (8 tbs)
  Pitted prunes 12 Ounce, each cut into half (1 Package)
  Grated peeled ginger root 1 Tablespoon
  Mustard seeds 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Crushed red pepper 1⁄2 Teaspoon

1. In 3-quart saucepan over medium-high heat, heat first 7 ingredients to boiling. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally, until vegetables are tender.
2. Add prunes and remaining ingredients to mixture; cook until mixture thickens slightly and becomes syrupy, about 35 minutes. Spoon chutney into bowl; cover and refrigerate until well chilled.

Recipe Summary

Side Dish

Rate It

Your rating: None
Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1624 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.6%

Saturated Fat 0.47 g2.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1066.6 mg44.4%

Total Carbohydrates 402 g134%

Dietary Fiber 36.6 g146.6%

Sugars 282 g

Protein 15 g29.5%

Vitamin A 64.9% Vitamin C 97.9%

Calcium 30.4% Iron 25.5%

*Based on a 2000 Calorie diet

Heirloom Chutney Recipe