Ingredients:
- 1 peeled and cored golden pineapple (about 1 1/2 lb), cut into 1/2-inch pieces (4 cups)
Directions:
- In a large saucepan, combine the pineapple with the onion, bell pepper, sugar, vinegar, cardamom and ginger and let stand at room temperature for 1 hour, stirring occasionally. Bring to a boil over high heat, stirring occasionally. Add the cranberries and cook over moderately low heat until the pineapple is translucent and the cranberries have popped, about 40 minutes. Season with salt; let cool. Transfer to jars and refrigerate.
- Make Ahead: The chutney can be refrigerated for 1 month.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1463.74 Kcal (6128 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 54.44mg | 2% | |
| Potassium | 1568.2mg | 33% | |
| Total Carbs | 372.98g | 124% | |
| Sugars | 299.45g | 1198% | |
| Dietary Fiber | 11.59g | 46% | |
| Protein | 10.11g | 20% | |
| Vitamin C | 329.3mg | 549% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.3mg | 280% | |
| Calcium | 218.9mg | 22% | |
| Amount Per 100 g | |||
| Calories | 90.52 Kcal (379 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 3.37mg | 2% | |
| Potassium | 96.98mg | 33% | |
| Total Carbs | 23.07g | 124% | |
| Sugars | 18.52g | 1198% | |
| Dietary Fiber | 0.72g | 46% | |
| Protein | 0.63g | 20% | |
| Vitamin C | 20.4mg | 549% | |
| Vitamin A | 0.2mg | 99% | |
| Iron | 3.1mg | 280% | |
| Calcium | 13.5mg | 22% | |
* 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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