Bell Pepper and Dried Apricot Chutney Recipe

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Bell Pepper and Dried Apricot Chutney
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  1. Bring all ingredients to a boil in a nonreactive 2-quart saucepan, stirring occasionally. Reduce heat and simmer, covered, until chutney is thickened but still saucy, about 50 minutes. Cool chutney, uncovered, then chill, covered, stirring occasionally, at least 2 hours (to allow flavors to develop) and up to 1 week.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 309.02 Kcal (1294 kJ)
Calories from fat 9.54 Kcal
% Daily Value*
Total Fat 1.06g 2%
Sodium 308.14mg 13%
Potassium 1157.51mg 25%
Total Carbs 75.3g 25%
Sugars 62.02g 248%
Dietary Fiber 7.55g 30%
Protein 3.3g 7%
Vitamin C 4.9mg 8%
Iron 3mg 17%
Calcium 79.1mg 8%
Amount Per 100 g
Calories 100.93 Kcal (423 kJ)
Calories from fat 3.12 Kcal
% Daily Value*
Total Fat 0.35g 2%
Sodium 100.64mg 13%
Potassium 378.06mg 25%
Total Carbs 24.59g 25%
Sugars 20.26g 248%
Dietary Fiber 2.47g 30%
Protein 1.08g 7%
Vitamin C 1.6mg 8%
Iron 1mg 17%
Calcium 25.8mg 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.5
  • 8

Good Points

  • fat free,
  • saturated fat free,
  • low sodium,
  • cholesterol free

Bad Points

  • High in Sugar

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