4 Serves
71 Mins
Finely dice the onion and mince the garlic using a chef's knife on a cutting board.
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Vitamin K
31 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
6 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
84 µg / 400 µgCalcium
178 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
119 mg / 420 mgPhosphorus
227 mg / 1,250 mgPotassium
1703 mg / 4,700 mgSodium
1008 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
4 µg / 55 µgFiber
11 g / 28 gSugar
34 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat the olive oil in a saucepan over medium heat and sauté the onions and garlic until translucent.
Stir in the tomato ketchup, chutney, and Worcestershire sauce, then reduce the heat to low and simmer the mixture to allow the flavors to meld.
Season the sauce with salt and black pepper to taste before serving hot.
16
g76
g15
g
