Pumpkin and Chestnut Chutney

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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 40 min.
Preparation
Calories:
392
calories
Calories
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Nutritional values

1 glass contains
(Percentage of daily recommendation)
Calorie392 cal.(19 %)
Protein4 g(4 %)
Fat1 g(1 %)
Carbohydrates86 g(57 %)
Sugar added25 g(100 %)
Roughage9.6 g(32 %)
Our nutritional traffic light explained
more nutritional values 
Vitamin A0.1 mg(13 %)
Vitamin D0 μg(0 %)
Vitamin E2 mg(17 %)
Vitamin K9.1 μg(15 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.2 mg(18 %)
Vitamin B₆0.5 mg(36 %)
Folate90 μg(30 %)
Pantothenic acid0.9 mg(15 %)
Biotin3.1 μg(7 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C35 mg(37 %)
Potassium1,149 mg(29 %)
Calcium83 mg(8 %)
Magnesium51 mg(17 %)
Iron2.9 mg(19 %)
Iodine4 μg(2 %)
Zinc0.7 mg(9 %)
Saturated fatty acids0.3 g
Uric acid104 mg
Cholesterol0 mg
Complete sugar70 g
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
600 grams Pumpkin
200 grams Chestnuts
3 small onions
125 grams raisins
200 milliliters dark balsamic vinegar
100 grams brown sugar
1 tsp salt
How healthy are the main ingredients?
PumpkinChestnutraisinssugaronionsalt
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Preparation steps

1.

Rinse, trim and chop the pumpkin.

2.

Peel the onions and cut into rings.

3.

Score the chestnuts with a sharp knife. Roast in a 220°C (approximately 430°F) oven for 15-20 minutes, until the shell begins to burst. 

4.

Remove from the oven, cool, and peel the chestnuts. Add the pumpkin, chestnuts, onions, and raisins to a pot. Mix in the vinegar, sugar, salt, and spices and stir to combine. 

5.

Simmer the chutney for 35 minutes, stirring constantly. Pour into prepared jars while still hot and seal tightly. 

6.

Let the chutney infuse for 2-3 weeks before serving. 

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