Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Apple | 1 medium (182g) | 95 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 cup water
- 1 cup sugar
- 12 ounces cranberries, fresh or frozen
- 1/2 cup vinegar
- 1 cup raisins
- 1/2 cup peeled diced apples
- 1/4 teaspoon allspice
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/2 cup chopped walnuts (optional)
Directions
Bring water and sugar to a boil in a medium saucepan over medium heat.
Add remaining ingredients; return to a boil.
Reduce heat and simmer 15 minutes or until apples are tender.
Pour into a glass mixing bowl (acid foods can react with metal bowls).
Place a piece of plastic wrap directly on chutney.
Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.
Serve at room temperature.
Use as an accompaniment to meats such as turkey or use as a Sandwhich spread with bagels plain or with a layer of cream cheese.
Category:Pakistanian Recipes
Category:Pakistanian Appetizers