Try this Lemon-Apricot Chutney recipe, or contribute your own.
Suggest a better descriptionDate: Mon, 25 Mar 96 13:36:06 -0500 From: mperusek@ford.com Asha asked for chutney recipes. Heres an interesting one, taken from a Detroit newspaper. Cut ends from lemon and discard. Cut lemon into 8 wedges. Slice each wedge crosswise very thinly, so that you have small lemon pieces. Place in heavy saucepan. Peel (if you want) and core apples, then cut into very small pieces. Add to saucepan. Add apricots, raisins, shallots, brown sugar, vinegar, garlic, ginger, cinnamon, and all the spices. Place the pan over very low heat and cook until the mixture is quite thick, 30 to 40 minutes, stirring frequently to prevent burning. When done, remove from heat and cool. Spoon into container. Cover and refrigerate up to a week. Makes 2 cups. (Seems to me this might keep longer. Its hard to eat 2 cups of chutney in a week unless there are lots of prople doing the eating.) FATFREE DIGEST V96 #84 From the Fatfree Vegetarian recipe list. Downloaded from Glens MM Recipe Archive, G Internet.
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Serving Size: 1 Serving (40g) | ||
Recipe Makes: 16 Servings | ||
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Calories: 31 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 2.7mg | 0 % | |
Potassium 76.1mg | 2 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 7g | ||
Protein 0.3g | 0 % | |
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: 31
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