Directions:
- Chop the onions as fine as you like and cook them in a little oil until they're soft. Add them, along with everything else, to your big, nonreactive, heavy-bottomed cooking pot. Bring the mixture to a boil and then down to a simmer. Continue to simmer until the onions are translucent and the liquid has nearly evaporated. This may take as long as two hours.
- I learned a neat trick for determining whether your chutney is done. It comes from Thane Prince's, Jellies, Jams & Chutneys. (I seem to be fully on-board with the Brits for this recipe.) Drag a wooden spoon through the mixture, across the bottom of the pan. If it leaves a clear path, with only a little liquid running back, you're all set.
- When jarring this recipe, you'll notice lots and lots of air bubbles. I worked around the sides with my little spatula to release them. I allowed 1/2 inch of head space and processed 15 minutes. Yielded six half-pints.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 640.73 Kcal (2683 kJ) | ||
| Calories from fat | 0.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 67.39mg | 3% | |
| Potassium | 613.89mg | 13% | |
| Total Carbs | 156.43g | 52% | |
| Sugars | 140.95g | 564% | |
| Dietary Fiber | 4.88g | 20% | |
| Protein | 1.63g | 3% | |
| Vitamin C | 15.7mg | 26% | |
| Iron | 2.4mg | 14% | |
| Calcium | 169.9mg | 17% | |
| Amount Per 100 g | |||
| Calories | 133.33 Kcal (558 kJ) | ||
| Calories from fat | 0.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 14.02mg | 3% | |
| Potassium | 127.74mg | 13% | |
| Total Carbs | 32.55g | 52% | |
| Sugars | 29.33g | 564% | |
| Dietary Fiber | 1.02g | 20% | |
| Protein | 0.34g | 3% | |
| Vitamin C | 3.3mg | 26% | |
| Iron | 0.5mg | 14% | |
| Calcium | 35.4mg | 17% | |
* 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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