Photo: K8
Prune chutney
8 ingredients
30 min + 30 min
Serves 4
openrecipes
This storecupboard chutney can be made at any time of year to complement cold meats and cheeses.
Estimated Nutrition (whole recipe, rough)
133
Calories
2g
Protein
0g
Fat
26g
Carbs
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Prune | 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
- 75g/2¾oz golden caster sugar
- 50ml/1¾fl oz cider vinegar
- 50ml/1¾fl oz white wine
- 1 small red onion
- 1 clove garlic
- 6 large dries prunes
- 2 tsp ginger
- salt and freshly ground pepper
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes