Directions:
- Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 318.64 Kcal (1334 kJ) | ||
| Calories from fat | 108.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.04g | 19% | |
|---|---|---|---|
| Sodium | 6.39mg | 0% | |
| Potassium | 505.01mg | 11% | |
| Total Carbs | 47.73g | 16% | |
| Sugars | 39.04g | 156% | |
| Dietary Fiber | 4.07g | 16% | |
| Protein | 3.42g | 7% | |
| Vitamin C | 83.1mg | 139% | |
| Vitamin A | 0.8mg | 28% | |
| Iron | 15.2mg | 84% | |
| Calcium | 62.6mg | 6% | |
| Amount Per 100 g | |||
| Calories | 74.82 Kcal (313 kJ) | ||
| Calories from fat | 25.43 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.83g | 19% | |
|---|---|---|---|
| Sodium | 1.5mg | 0% | |
| Potassium | 118.58mg | 11% | |
| Total Carbs | 11.21g | 16% | |
| Sugars | 9.17g | 156% | |
| Dietary Fiber | 0.96g | 16% | |
| Protein | 0.8g | 7% | |
| Vitamin C | 19.5mg | 139% | |
| Vitamin A | 0.2mg | 28% | |
| Iron | 3.6mg | 84% | |
| Calcium | 14.7mg | 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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