With a vegetable peeler remove two large strips of orange zest and cut into fine julienne strips, reserving orange for another use. In a heavy saucepan stir together all the ingredients and bring to a boil. Simmer mixture, stirring occasionally (stir more frequently toward end of cooking), about 50 minutes, or until thickened and syrupy. Cool the chutney then pack into sterile glass jars. Seal well. When sealed in sterile glass jars, this chutney keeps well for up to six months. Alternatively, seal jars and place in a large pot of cold water. Bring the pot to the boil, then when ready to boil, turn off the heat and remove the jars of chutney. Allow them to cool before storing in a cool dry place. This emulates the Fowlers vacola method of preserving. Per serving: 350 Calories (kcal); trace Total Fat; (0% calories from fat); 2g Protein; 90g Carbohydrate; 0mg Cholesterol; 1101mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 2 1/2 Vegetable; 1/2 Fruit; 0 Fat; 5 Other Carbohydrates Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (482g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 6 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 57.8mg||2 %|
|Potassium 755.1mg||20 %|
|Total Carbohydrate 183.4g||54 %|
|Dietary Fiber 7g||28 %|
|Sugars, other 176.4g|
|Protein 3.9g||6 %|
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Calories per serving: 725
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