Try this Hot Orange Chutney recipe, or contribute your own.
Suggest a better descriptionGrate peel of oranges and lemon. Remove and discard all white pith. Cut fruit into quarters (reserve juices) and chop into cubes, discarding seeds. Peel, core and coarsely chop apples. Transfer all fruit and juice to heavy wide Dutch oven. Add remaining ingredients. Bring to simmer over medium-high heat. Reduce heat and continue simmering until mixture is thick, about 1 to 1 1/2 hours, stirring occasionally. Ladle hot chutney into 1 clean, hot pint jar to 1/2-inch from top. Run plastic knife or spatula between chutney and jar to release any air bubbles. Clean rim and threads of jar with damp cloth. Seal with new, scalded, very hot lid. Repeat with remaining jars. Transfer jars to gently simmering (180 degrees to 190 degrees) water bath and process for 10 minutes. Let cool on rack. Test for seal. Store in cool dry place. Yield: 6 pints Recipe by: JOHN ASH SHOW #JA9775 Posted to MC-Recipe Digest V1 #639 by Bill Spalding
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Serving Size: 1 Serving (1202g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 620 | ||
Calories from Fat: 21 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.3g | 3 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 0.3g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 72mg | 2 % | |
Potassium 2015mg | 53 % | |
Total Carbohydrate 121.2g | 36 % | |
Dietary Fiber 13g | 52 % | |
Sugars, other 108.2g | ||
Protein 7.4g | 11 % | |
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: 620
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