Zucchini Chutney
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
371
calories
Calories
Nutritional values
1 <none> contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 1 g | (1 %) | ||
| Carbohydrates | 74 g | (49 %) | ||
| Sugar added | 50 g | (200 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 33.6 μg | (56 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 71 mg | (75 %) | ||
| Potassium | 1,199 mg | (30 %) | ||
| Calcium | 122 mg | (12 %) | ||
| Magnesium | 93 mg | (31 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 0.2 g | |||
| Uric acid | 104 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 73 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 500 grams Zucchini
- 400 grams Apricot
- 2 shallots
- 1 chopped, red chili pepper
- 1 tsp freshly grated ginger
- 250 milliliters White vinegar
- 100 grams brown cane sugar
- 1 tsp salt
- 1 bay leaf
- 2 cloves
Preparation steps
1.
Rinse and dry zucchini, cut in half lengthwise, remove seeds and cut into small cubes. Blanch apricots, peel, halve, pit and also cut into small cubes. Peel shallot and chop finely. Combine apricots, zucchini, chile, ginger, vinegar, sugar, salt and spices in a saucepan. Bring to boil and simmer for about 20 minutes, stirring occasionally.
2.
Pour chutney into prepared preserving jars. Seal well and keep in a cool. dark place. Serve as needed.
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