Fruit Chutney
  • 1/2 cup vinegar
  • 2 cups sugar (400g)
  • 3 apples, peeled, cored and cubed (300g)
  • 3 under-ripe Bosc pears, peeled, cored and cubed (420g)
  • 1 small mango, peeled, pitted and thinly sliced across the fibers (150g)
  • 1/2 red pepper, peeled and finely chopped (60g)
  • 2 cloves garlic (10g)
  • 2 cloves garlic (10g)
  • 3/4 tsp cinnamon (1.7g)
  • 1/4 tsp ground ginger (0.8g)
  • 1/4 tsp ground cloves (0.4g)
  • 1/4 tsp dry mustard (1g)
SPECIAL CONSIDERATIONS:
This makes quite a bit of chutney, but it keeps a long time and is delicious with the fragrant rice recipe on this site. The recipe calls for red peppers, but if you like your chutney hot and spicy, substitude some of the sweet red peppers for hot ones. The nutrional information is for a portion of 2 tablespoons.
 Nutritional information 
2 tbs portion (30g)
 Phosphorus (mg) 19 
 Potassium (mg) 165 
 Sodium (mg) 2.5 
 Protein (g) 1 
 Sugar (g) 3.7 
 Carbohydrates (g) 17 
 Water (mL) 25 
 Fibre (g) 1.8 
 Calories 70 
STEP 1: Pour the vinegar and the sugar in a cook pot, add all the other ingredients and boil gently, stirring regularly, until the bubbles are thick and the mixture is a bit more liquid than typical chutney consistency. It will thicken more as it cools. Store in clean jars, and freeze for long-term storage.
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to help you attain the personalized nutritional goals set by your doctor and your renal dietitian.
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