Try this Hawaiian Papaya Chutney recipe, or contribute your own.
Suggest a better descriptionDate: Tue, 21 May 1996 23:25:41 -0400 From: BobbieB1@aol.com * Papayas should be peeled, seeded and cut up. ~--------------------------------------------------------------------- ~-- Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal. Makes about 4 pints (C) 1992 The Los Angeles Times Posted to MealMaster Recipes List, Digest #142
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Serving Size: 1 Serving (352g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 987 | ||
Calories from Fat: 85 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 13 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 67.5mg | 2 % | |
Potassium 734.4mg | 19 % | |
Total Carbohydrate 226g | 66 % | |
Dietary Fiber 4.4g | 18 % | |
Sugars, other 221.5g | ||
Protein 6g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 987
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