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Mushroom Walnut Chutney Recipe
|Coarsely chopped walnuts||2 Ounce|
|Cider vinegar||2 Cup (32 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Dry sherry/Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Coarse salt||2 1⁄2 Teaspoon (Kosher)|
|Green onions||12 , chopped (Including Tops)|
|Ground allspice||1⁄2 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Small mushrooms||2 1⁄2 Pound, halved|
Serving size: Complete recipe
Calories 1243 Calories from Fat 358
% Daily Value*
Total Fat 40 g62.3%
Saturated Fat 2.6 g13.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 5018.5 mg209.1%
Total Carbohydrates 177 g59%
Dietary Fiber 23 g91.9%
Sugars 125.6 g
Protein 47 g93.5%
Vitamin A 118.1% Vitamin C 156.3%
Calcium 24.8% Iron 71.1%
*Based on a 2000 Calorie diet
Spread walnuts on a baking sheet and toast in the oven, stirring occasionally, for 5 to 7 minutes or until lightly colored; set aside.
2 In a large enameled or stainless steel saucepan, stir together the vinegar, water, sherry, sugar, salt, green onions, cloves, bay leaves, allspice, and pepper.
Bringtoa boil over moderate heat.
Add mushrooms, return to a boil, then lower the heat and simmer, uncovered, for 40 minutes or until mushrooms are tender and liquid is reduced to a thick syrup.
Stir in the walnuts.
Remove and discard bay leaves.