Photo: Sorin Gheorghita
Butternut & Apricot Chutney
11 ingredients
Makes 4 jars
openrecipes
Coriander seeds and turmeric give a slightly spicy touch to this chutney, which is delicious with mozzarella or in sandwiches. Made in a slow cooker.
Estimated Nutrition (whole recipe, rough)
191
Calories
3g
Protein
1g
Fat
43g
Carbs
Counts 8 of 12 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Apricot | 1 medium (35g) | 17 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Almond | 1 almond (1.2g) | 7 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
| Cider | not in our table | 0 |
| Coriander | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- Makes about 4lb
- 1 small butternut squash, weighing about 880g
- 400g golden granulated sugar
- 300ml cider vinegar
- 2 onions, finely chopped
- 225g ready to eat dried apricots, chopped
- Finely grated rind and juice of 1 orange
- 1/2 tsp turmeric
- 1 tbsp coriander seeds
- 1 tbsp salt
- 115g flaked almonds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes