4 large seeded red capsicums
500 g peeled tomatoes
4 medium onions
2 Tbs salt
2 cups white vinegar
1 ½ cups sugar
1 Tbs mustard seeds
2 Tbs flour
½ cup water
¼ tsp paprika
¼ tsp turmeric
1
Chop all vegetables finely and place in a bowl. Sprinkle with salt and let stand for several hours.
2
In a large saucepan, combine vinegar, sugar and mustard seeds. Stir over low heat until sugar dissolves and then bring to the boil.
3
Add vegetables and bring back to the boil. Boil gently until all vegetables are very soft.
4
Mix flour and spices into a smooth paste with water. Add to chutney and stir until boiling.
5
Reduce heat and simmer until chutney is of a good thick consistency.
6
Pour into hot sterilised jars and seal.
Servings: 4
Nutrition Facts
Serving size: ¼ of a 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)
121.42
Energy From Fat (3%)
0.8
% Daily Value
Total Fat 1.47g
2%
Saturated Fat 0.06g
<1%
Cholesterol 0mg
0%
Sodium 3468.4mg
145%
Potassium 801.8mg
23%
Total Carbohydrates 112.29g
37%
Fibre 7.67g
31%
Sugar 105.32g
Protein 7.1g
14%
Recipe Type: Chutney - Click here for more Homemade Chutney Recipes
Copyright © cookingsoftware.com.au - Red Capsicum And Tomato Chutney recipe
Copyright © cookingsoftware.com.au - Red Capsicum And Tomato Chutney recipe