Spicy apple and tomato chutney
Nutritional Info
- Servings Per Recipe: 145
- Amount Per Serving
- Calories: 22.4
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 65.1 mg
- Total Carbs: 5.7 g
- Dietary Fiber: 0.2 g
- Protein: 0.2 g
View full nutritional breakdown of Spicy apple and tomato chutney calories by ingredient
Introduction
Spicy apples and tomato curried chutney Spicy apples and tomato curried chutneyNumber of Servings: 145
Ingredients
-
1000 grams Rose Apples
1000 grams Red Ripe Tomatoes
2 medium (2-1/2" dia) Onions, raw
85 grams Raisins
140 tsp Granulated Sugar
2 cup Cider Vinegar
1 clove Garlic
450 mL Water, tap
2 medium (approx 2-3/4" long, 2- Sweet peppers (bell)
2.5 tsp Curry powder
1 tsp Cloves, ground
1 tbsp Mustard seed, yellow
4 tsp Salt
Cayenne pepper (optional)
Tips
You may peel the tomatoes by blanching them if preferred
Directions
Directions
Preparation:30min › Cook:3hours › Ready in:3hours30min
Place apples and water in a large saucepan. Bring to the boil, reduce heat and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seeds in muslin or cheesecloth and place with apples. Add onion, tomatoes, curry powder, cayenne pepper, salt, sugar, sultanas, garlic and vinegar in with the apples. Stir until sugar has dissolved.
Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Serving Size: 10g
Number of Servings: 145
Recipe submitted by SparkPeople user SOLBEMOL.
Preparation:30min › Cook:3hours › Ready in:3hours30min
Place apples and water in a large saucepan. Bring to the boil, reduce heat and cook 25 minutes, or until apples are tender, stirring occasionally. Add more water as necessary to keep the apples simmering.
Wrap mustard seeds in muslin or cheesecloth and place with apples. Add onion, tomatoes, curry powder, cayenne pepper, salt, sugar, sultanas, garlic and vinegar in with the apples. Stir until sugar has dissolved.
Bring the mixture to the boil. Reduce heat, and simmer 3 hours, stirring occasionally, until a thick chutney remains. Remove and discard wrapped mustard seed. Seal chutney in sterile containers until serving.
Serving Size: 10g
Number of Servings: 145
Recipe submitted by SparkPeople user SOLBEMOL.