Peach And Ginger Chutney |
| 4 diced yellow freestone peaches |
| 1/3 cup brown sugar |
| 1 deseeded, finely-chopped long red chilli |
| 3 tsp grated ginger |
| 1 Tbs chopped flat-leaf parsley leaves |
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| Place peaches, brown sugar, red chilli and grated ginger in a saucepan over low heat. Cook, stirring occasionally, for 10 minutes or until sugar is dissolved. Boil for 20 minutes or until thickened. Remove from heat. Stir in chopped flat-leaf parsley leaves. Pour into a hot sterilised jar. Seal and allow to cool (see note). |
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| Servings: 1
Yield: Makes 1 ¾ cups |
| Nutrition Facts
| Serving size: Entire recipe
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. |
| Amount Per Serving |
| Energy (kJ) |
110.74 |
| Energy From Fat (1%) |
0.19 |
| % Daily Value |
| Total Fat 0.67g |
1% |
| Saturated Fat 0.01g |
<1% |
| Cholesterol 0mg |
0% |
| Sodium 25.05mg |
1% |
| Potassium 1624.89mg |
46% |
| Total Carbohydrates 99.88g |
33% |
| Fibre 15.31g |
61% |
| Sugar 50.97g |
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| Protein 6.01g |
12% |
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| Recipe Type: Chutney - Click here for more Homemade Chutney Recipes |
| Tips
Using chutney: Always use a clean, dry metal spoon to remove chutney from a jar. If the spoon isn't clean, cross-contamination can cause mould to form. |
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