TOMATO AND PINEAPPLE CHUTNEY
Course: Sauces & Dips
Servings for 4 persons
Calories per Serving: 41kcal
Ingredients
- Tomatoes 120 g
- Pineapple (tinned) 120 g
- Ginger 10 g
- Cane sugar 1 tbsp
- Vinegar 1 tbsp
- Pineapple water 3 tbsp
- Green chilli ½ tsp
- Turmeric powder ½ tsp
- Panch Foren (Indian five spice mix) ½ tsp
- Salt, sprinkled 1 tsp
Preparation
- Wash the tomatoes, ginger and chilli. Quarter the tomatoes. Peel the ginger and grate finely. Finely chop the chilli. Drain the pineapple ( keep the juice) and cut it into thin slices. Bring vinegar, sugar, pineapple juice, ginger and all spices to a boil for approx. 5 min. without lid. Add the tomatoes and pineapple and cook for approx. 15 min. uncovered and leave to cool. Serve with low-protein bread.
Nutritional values per Serving
Calories: 41kcalProtein: 0.5gPhenylalanine: 16mgTyrosine: 10mgLeucine: 18mgMethionine: 6mg
Print Recipe