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Suggest a better descriptionMAKES 8 CUPS DAIRY-FREE Virtually any combination of fresh fruit can be used for this chutney. It is a great accompaniment to grilled foods and a terrific topping for ice cream. In medium saucepan, combine sugar, vinegar and ginger. Bring to a boil. Boil 1 minute; remove from heat and let cool. In large bowl, combine fruit. Pour syrup over fruit and let stand for about 30 minutes to allow flavors to meld. Use right away or transfer to an airtight container and refrigerate up to 1 week. PER 1/4-CUP SERVING: 57 CAL.; 0 PROT.; 0 TOTAL FAT (0 SAT. FAT); 15G CARB.; 0 CHOL.; 1MG SOD.; 1G FIBER. Recipe by: Vegetarian Times Magazine, September 1998, page 112
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Serving Size: 1 Serving (1732g) | ||
Recipe Makes: 1 servings | ||
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Calories: 4911 | ||
Calories from Fat: 18 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2g | 3 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.2g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 0mg | 0 % | |
Sodium 8.5mg | 0 % | |
Potassium 545.6mg | 14 % | |
Total Carbohydrate 1262g | 371 % | |
Dietary Fiber 17.2g | 69 % | |
Sugars, other 1244.8g | ||
Protein 4.1g | 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: 4911
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