Cranberry and Shallot Chutney Recipe

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Cranberry and Shallot Chutney
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Ingredients:

Directions:

  1. Cook shallots in vegetable oil in a large saucepan over moderate heat, stirring ocassionally, until softened.
  2. Stir in remaining ingredients. Simmer, stirring ocassionally, until berries just pop, 10 - 12 minutes, then cool.
  3. Chutney may be made 1 week ahead and chilled, covered or freeze in small 1 cup containers.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 397.4 Kcal (1664 kJ)
Calories from fat 46.09 Kcal
% Daily Value*
Total Fat 5.12g 8%
Sodium 311.98mg 13%
Potassium 520.99mg 11%
Total Carbs 87.5g 29%
Sugars 67.29g 269%
Dietary Fiber 4.22g 17%
Protein 4.21g 8%
Vitamin C 50.4mg 84%
Iron 1.4mg 8%
Calcium 64.3mg 6%
Amount Per 100 g
Calories 150.01 Kcal (628 kJ)
Calories from fat 17.4 Kcal
% Daily Value*
Total Fat 1.93g 8%
Sodium 117.76mg 13%
Potassium 196.66mg 11%
Total Carbs 33.03g 29%
Sugars 25.4g 269%
Dietary Fiber 1.59g 17%
Protein 1.59g 8%
Vitamin C 19mg 84%
Iron 0.5mg 8%
Calcium 24.3mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.6
    Points
  • 11
    PointsPlus

Good Points

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

Bad Points

  • High in Sugar

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