Directions:
- Combine the first 12 ingredients in a slow cooker.
- Cover and cook on HIGH for 4 to 4 1/2 hours or until the chutney reaches a jam-like consistency.
- Remove lid and let mixture cook on HIGH an additional 30 minutes to evaporate excess juice and thicken, if necessary.
- Stir in crystalized ginger.
- Turn off the cooker and let cool to room temperature in the slow cooker.
- Scrape mixture with a rubber spatula into clean glass jars (can use spring-top glass jars or jars with screw tops with new lids).
- Store, covered, in the refrigerator for 2 weeks before using to allow the flavors to mellow.
- The chutney will keep in the refrigerator for up to 2 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 284.87 Kcal (1193 kJ) | ||
| Calories from fat | 0.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.04g | 0% | |
|---|---|---|---|
| Sodium | 20.98mg | 1% | |
| Potassium | 492.64mg | 10% | |
| Total Carbs | 70.28g | 23% | |
| Sugars | 59.15g | 237% | |
| Dietary Fiber | 3.27g | 13% | |
| Protein | 2.76g | 6% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 0.4mg | 2% | |
| Calcium | 30.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 92.49 Kcal (387 kJ) | ||
| Calories from fat | 0.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.01g | 0% | |
|---|---|---|---|
| Sodium | 6.81mg | 1% | |
| Potassium | 159.95mg | 10% | |
| Total Carbs | 22.82g | 23% | |
| Sugars | 19.21g | 237% | |
| Dietary Fiber | 1.06g | 13% | |
| Protein | 0.89g | 6% | |
| Vitamin C | 8.3mg | 43% | |
| Iron | 0.1mg | 2% | |
| Calcium | 9.9mg | 3% | |
* 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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