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Ingredientes
- 2 med Oranges
- 6 lrg Nectarines cut into wedges
- 3 x Granny Smith apples peeled, diced
- 3 med Tomatoes diced
- 2 med Onions diced
- 1 pkt Light brown sugar - (16 ounce)
- 2 1/4 c. White vinegar
- 3 Tbsp. Chopped peeled gingerroot
- 2 tsp Dry mustard
- 1 tsp Salt
- 1/4 tsp Grnd red pepper
- 1 c. Raisins
- 6 x Half-pint canning jars and caps
Direcciones
- From oranges, grate 2 Tbsp. peel and squeeze 2/3 c. juice. In 5-qt Dutch oven or possibly heavy saucepot over high heat, heat orange peel, juice, nectarines, and next 9 ingredients to boiling, stirring often. Reduce heat to medium-low; simmer, uncovered, 1 hour. Add in raisins; cook till mix is very thick, stirring often, about 45 min.
- Meanwhile, prepare jars and caps for processing. Ladle simmering chutney into warm jars to 1/4-inch from top. Close jars as manufacturer directs. Process jars in boiling-water bath for 10 min; cold jars.
- This recipe yields about 6 half pints.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 467g | |
| Recipe makes 6 servings | |
| Calories 248 | |
| Calories from Fat 8 | 3% |
| Total Fat 0.99g | 1% |
| Saturated Fat 0.13g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 419mg | 17% |
| Potassium 898mg | 26% |
| Total Carbs 58.56g | 16% |
| Dietary Fiber 7.5g | 25% |
| Sugars 42.26g | 28% |
| Protein 3.85g | 6% |
