Directions:
- Cook shallot in butter in a 1 1/2-quart heavy saucepan over moderate heat, stirring occasionally, until golden, 3 to 5 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, until berries have burst and chutney is thickened, about 20 minutes. Cool to room temperature.
- Cooks' note: Chutney can be made 1 week ahead and chilled, covered.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 722.56 Kcal (3025 kJ) | ||
| Calories from fat | 103.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.55g | 18% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 599.92mg | 25% | |
| Potassium | 298.08mg | 6% | |
| Total Carbs | 156.97g | 52% | |
| Sugars | 136.18g | 545% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 82.5mg | 137% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 59.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 183.67 Kcal (769 kJ) | ||
| Calories from fat | 26.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 18% | |
|---|---|---|---|
| Cholesterol | 7.76mg | 10% | |
| Sodium | 152.5mg | 25% | |
| Potassium | 75.77mg | 6% | |
| Total Carbs | 39.9g | 52% | |
| Sugars | 34.62g | 545% | |
| Dietary Fiber | 0.51g | 8% | |
| Protein | 0.48g | 4% | |
| Vitamin C | 21mg | 137% | |
| Iron | 0.2mg | 4% | |
| Calcium | 15mg | 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.
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