Note: Take care when chopping chillis - its a good idea to wear food preparation gloves and protect your eyes.
Chop all the vegetables and place in a bowl. Sprinkle with salt and let stand for several hours or overnight.
In a large saucepan, combine vinegar, sugar & mustard seeds. Stir over low heat until sugar dissolves and then bring to boil.
Add vegetables and bring back to boil. Simmer gently until all vegetables are very soft.
Mix flour and spices into a smooth paste with water. Add to the chutney and stir until boiling well. Reduce heat and simmer until the chutney is of a good thick consistency (you can add more flour blended with a little water to thicken if you need to). Pour into hot sterilised jars and seal.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (472g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 9 (3%)|
|Amt Per Serving||% DV|
|Total Fat 1g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 16mg||1 %|
|Potassium 579.1mg||15 %|
|Total Carbohydrate 55.3g||16 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 51.6g|
|Protein 3g||4 %|
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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: 259
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