Directions:
- Chop tomatoes and bell pepper.
- In a medium saucepan bring vinegars to a boil with sugar, salt, mustard seeds, black pepper, and red pepper flakes, stirring occasionally, and stir in tomatoes, bell pepper, and scallions. Simmer mixture, uncovered, stirring occasionally (stir more frequently toward end of cooking), about 1 1/4 hours, or until thickened and reduced to about 1 1/2 cups. Cool chutney completely. Chutney keeps, covered and chilled, 2 weeks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 576.95 Kcal (2416 kJ) | ||
| Calories from fat | 13.27 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.47g | 2% | |
|---|---|---|---|
| Sodium | 2381.19mg | 99% | |
| Potassium | 565.05mg | 12% | |
| Total Carbs | 118.52g | 40% | |
| Sugars | 108.1g | 432% | |
| Dietary Fiber | 4.53g | 18% | |
| Protein | 7.21g | 14% | |
| Vitamin C | 181.5mg | 302% | |
| Vitamin A | 3mg | 99% | |
| Iron | 174mg | 967% | |
| Calcium | 97.8mg | 10% | |
| Amount Per 100 g | |||
| Calories | 53.52 Kcal (224 kJ) | ||
| Calories from fat | 1.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.14g | 2% | |
|---|---|---|---|
| Sodium | 220.9mg | 99% | |
| Potassium | 52.42mg | 12% | |
| Total Carbs | 10.99g | 40% | |
| Sugars | 10.03g | 432% | |
| Dietary Fiber | 0.42g | 18% | |
| Protein | 0.67g | 14% | |
| Vitamin C | 16.8mg | 302% | |
| Vitamin A | 0.3mg | 99% | |
| Iron | 16.1mg | 967% | |
| Calcium | 9.1mg | 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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