Directions:
- In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden. Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste. The chutney may be made 3 days in advance and kept covered and chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.92 Kcal (1180 kJ) | ||
| Calories from fat | 184.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.54g | 32% | |
|---|---|---|---|
| Cholesterol | 53.43mg | 18% | |
| Sodium | 13.76mg | 1% | |
| Potassium | 330.67mg | 7% | |
| Total Carbs | 22.6g | 8% | |
| Sugars | 12.03g | 48% | |
| Dietary Fiber | 4.26g | 17% | |
| Protein | 2.63g | 5% | |
| Vitamin C | 19.2mg | 32% | |
| Vitamin A | 0.2mg | 8% | |
| Iron | 0.3mg | 2% | |
| Calcium | 61.2mg | 6% | |
| Amount Per 100 g | |||
| Calories | 116.87 Kcal (489 kJ) | ||
| Calories from fat | 76.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.51g | 32% | |
|---|---|---|---|
| Cholesterol | 22.15mg | 18% | |
| Sodium | 5.71mg | 1% | |
| Potassium | 137.08mg | 7% | |
| Total Carbs | 9.37g | 8% | |
| Sugars | 4.99g | 48% | |
| Dietary Fiber | 1.77g | 17% | |
| Protein | 1.09g | 5% | |
| Vitamin C | 8mg | 32% | |
| Vitamin A | 0.1mg | 8% | |
| Iron | 0.1mg | 2% | |
| Calcium | 25.4mg | 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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