Directions:
- Place garlic, ginger and 1 cup of the vinegar in a blender container and blend until smooth, about 30 seconds. Pour into sauce pot with remaining vinegar and the rest of the ingredients through cayenne. (If unsure about the heat level, use only half the cayenne; then taste after mixture cooks for a while before adding the other half.) Bring to a boil over medium-high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture begins to thicken and become slightly syrupy. Sitr occasionally to prevent sticking. After about one hour of cooking time, stir in the raisins and almonds; continue cooking to desired thickness.
- When chutney is done, ladle into sterilized 1-pint jars and process according to instructions. Alternately, let jars cool completely and store in the refrigerator. Chutney will keep for several months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 707.78 Kcal (2963 kJ) | ||
| Calories from fat | 177.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.73g | 30% | |
|---|---|---|---|
| Sodium | 1106.7mg | 46% | |
| Potassium | 885.26mg | 19% | |
| Total Carbs | 128.62g | 43% | |
| Sugars | 101.73g | 407% | |
| Dietary Fiber | 6.07g | 24% | |
| Protein | 11.06g | 22% | |
| Vitamin C | 14.4mg | 24% | |
| Iron | 3.4mg | 19% | |
| Calcium | 242.8mg | 24% | |
| Amount Per 100 g | |||
| Calories | 231.83 Kcal (971 kJ) | ||
| Calories from fat | 58.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.46g | 30% | |
|---|---|---|---|
| Sodium | 362.49mg | 46% | |
| Potassium | 289.96mg | 19% | |
| Total Carbs | 42.13g | 43% | |
| Sugars | 33.32g | 407% | |
| Dietary Fiber | 1.99g | 24% | |
| Protein | 3.62g | 22% | |
| Vitamin C | 4.7mg | 24% | |
| Iron | 1.1mg | 19% | |
| Calcium | 79.5mg | 24% | |
* 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.
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