Potato Chutney
Ingredients
- 1 1/2 lb potatoes
- 4 tbsp sugar
- 1 pt water
- 1 tsp ginger root
- 2 oz onion chopped
- 3 tbsp sultanas golden raisins
- 1 oz almonds chopped
- 4 tbsp cider vinegar
- sea salt to taste
- 1/2 tsp hot chilli powder
Instructions
- Peel and quarter the potatoes.
- Boil with the sugar in the water.
- Grate the ginger, mix with the chopped onion, sultanas and almonds.
- Add to the potatoes and cook for 10 minutes.
- Stir in the cider vinegar, sea salt and chilli powder.
- Lower the heat and allow to simmer gently for a further 15 minutes.
- Leave to cool.
- If covered up, this recipe can be kept in a refrigerator for up to 2 weeks.
Calories: 262 kcal
Carbohydrates: 54 g
Protein: 6 g
Fat: 4g
Saturated Fat: 1 g
Sodium: 23 mg
Potassium: 889 mg
Fiber: 5 g
Sugar: 21 g
Vitamin A: 78 IU
Vitamin C: 35 mg
Calcium: 54 mg
Iron: 2 mg