Directions:
- Coarsely crush chilies and mustard seed using a mortar and pestle, or seal spices in a heavy plastic food bag and roughly crush with a rolling pin.
- In a 2- to 3-quart pan, combine the chili mixture, ginger, garlic, pineapple with juice, vinegar, sugar, and salt. Bring to a boil over high heat, then lower heat to medium and simmer, uncovered, stirring occasionally, until most of the liquid has evaporated, 35 to 40 minutes.
- Stir in walnuts. Serve warm or cool. Cover and chill up to 1 week.
- Nutritional analysis per tablespoon.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 758.46 Kcal (3176 kJ) | ||
| Calories from fat | 343.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 38.14g | 59% | |
|---|---|---|---|
| Sodium | 1178.92mg | 49% | |
| Potassium | 848.67mg | 18% | |
| Total Carbs | 92.7g | 31% | |
| Sugars | 76.85g | 307% | |
| Dietary Fiber | 7.18g | 29% | |
| Protein | 18.7g | 37% | |
| Vitamin C | 147mg | 245% | |
| Iron | 3.6mg | 20% | |
| Calcium | 98.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 220.87 Kcal (925 kJ) | ||
| Calories from fat | 99.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.11g | 59% | |
|---|---|---|---|
| Sodium | 343.31mg | 49% | |
| Potassium | 247.14mg | 18% | |
| Total Carbs | 27g | 31% | |
| Sugars | 22.38g | 307% | |
| Dietary Fiber | 2.09g | 29% | |
| Protein | 5.45g | 37% | |
| Vitamin C | 42.8mg | 245% | |
| Iron | 1.1mg | 20% | |
| Calcium | 28.7mg | 10% | |
* 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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