Try this Apricot Chutney recipe, or contribute your own.
Suggest a better descriptionPut all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts. Pack into sterilized jars. Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it. Posted by Ellie Collin, Prodigy ID# CMKD93F.
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Serving Size: 1 Serving (341g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 519 | ||
Calories from Fat: 66 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 7.4g | 10 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 1.2g | ||
Polyunsanturated Fat 4.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 35.8mg | 1 % | |
Potassium 594.2mg | 16 % | |
Total Carbohydrate 108.6g | 32 % | |
Dietary Fiber 5.5g | 22 % | |
Sugars, other 103.1g | ||
Protein 4.4g | 6 % | |
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: 519
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