Pumpkin Chutney
Nutritional values
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 116 g | (77 %) | ||
| Sugar added | 83 g | (332 %) | ||
| Roughage | 14.6 g | (49 %) |
| Vitamin A | 2.1 mg | (263 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.5 mg | (46 %) | ||
| Vitamin K | 40.6 μg | (68 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 203 μg | (68 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 70 mg | (74 %) | ||
| Potassium | 2,129 mg | (53 %) | ||
| Calcium | 153 mg | (15 %) | ||
| Magnesium | 91 mg | (30 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 0.3 g | |||
| Uric acid | 244 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 112 g |
Ingredients
- Ingredients
- 1 Pumpkin (1.2 kg)
- 1 Tbsp salt
- 3 onions
- 300 grams carrots
- 1 chili pepper (fresh, red)
- 2 Tbsps Mustard seed
- 1 Tbsp salt
- 500 grams Fruit Vinegar
- 250 grams sugar
Preparation steps
Halve pumpkin and cut into wedges.
Core and peel pumpkin slices.
Peel carrots.
Grate carrots and pumpkin slices on a box grater.
Alternatively, grate with a food processor.
Peel and finely chop onions. Rinse chile.
Halve chile, remove seeds and ribs.
Finely chop chile.
Place mustard seeds in a tea infuser and close securely.
Combine all preprared ingredients in a pot with vinegar.
Over low heat, bring to a boil, stirring constantly. Simmer about 20 minutes.
Simmer until pumpkin is almost tender.
Add salt and preserving sugar and cook, stirring frequently, 60 minutes more.
Simmer.
Remove tea infuser and pour chutney into a funnel.
Pour into jars, cover and let cool.
Refrigerate up to 3 weeks.
Tip: To preserve the jam/sauce for longer, you will need to process the jars according to manufacturer's instructions, or visit http://nchfp.uga.edu/.
