RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	35.0769
Energy (kCal)	521.7913
Carbohydrates (g)	83.535
Total fats (g)	6.299
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0397
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0589
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.2273
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0136
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1303
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1821
Proline (g)	0.0470
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	3.1623
Adjusted Protein (g)	0.0000
Cystine (g)	0.0103
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	20.2049
Copper, Cu (mg)	0.4467
Maltose (g)	0.0000
Zinc, Zn (mg)	1.5568
Total lipid (fat) (g)	6.2990
Vitamin K (phylloquinone) (g)	2.6641
Cholesterol (mg)	67.0667
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0017
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	31.6284
Folate, total (g)	52.0819
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	143.3438
Energy (kcal)	521.7913
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0239
Fatty acids, total saturated 14:1 (g)	0.0002
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0080
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0261
Sugars, total (g)	33.3031
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0738
Vitamin C, total ascorbic acid (mg)	14.7471
Lutein + zeaxanthin (g)	11.6210
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0374
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0606
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	58.3260
Fatty acids, total saturated 16:0 (g)	0.2151
Carbohydrate, by difference (g)	83.5350
Vitamin D (IU)	0.0000
Fructose (g)	2.0889
Fluoride, F (g)	2.1533
Aspartic acid (g)	0.2208
Tyrosine (g)	0.0337
Potassium, K (mg)	672.3111
Fatty acids, total saturated 12:0 (g)	0.0122
Vitamin A, RAE (g)	35.3365
Serine (g)	0.0511
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0579
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0149
Histidine (g)	0.0327
Isoleucine (g)	0.0411
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	1.7667
Water (g)	441.8012
Fatty acids, total saturated 8:0 (g)	0.0032
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	5.1650
Sodium, Na (mg)	1031.8806
Iron, Fe (mg)	5.3737
Energy (kJ)	2181.1458
Ash (g)	6.9293
Caffeine (mg)	0.0000
Glycine (g)	0.0573
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.1872
Fatty acids, total polyunsaturated (g)	0.3648
Vitamin E (alpha-tocopherol) (mg)	0.6844
Sucrose (g)	1.5842
Vitamin B-6 (mg)	0.3847
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0001
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0814
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0017
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.2300
Starch (g)	0.0000
Pantothenic acid (mg)	0.2704
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.2217
Folate, food (g)	52.0819
Fatty acids, total saturated 20:1 (g)	0.0020
Fatty acids, total monounsaturated (g)	0.1978
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	91.7213
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	1.3825
Vitamin B-12 (g)	1.1333
Calcium, Ca (mg)	286.4032
Fatty acids, total saturated 10:0 (g)	0.0004
Galactose (g)	0.0017
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0495
Glutamic acid (g)	0.4749
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	0.1380
Vitamin E, added (mg)	0.0000
Retinol (g)	34.0000
Leucine (g)	0.0727
Folate, DFE (g)	52.0819
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	20.5188
Tryptophan (g)	0.0265
Threonine (g)	0.0466
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.5484
Protein (g)	35.0769
Cryptoxanthin, beta (g)	0.2875
Fatty acids, total saturated 18:1 undifferentiated (g)	0.1697
Betaine (mg)	0.2624
Phosphorus, P (mg)	266.7458
Tocopherol, gamma (mg)	0.0754

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
European >> UK >> Scottish
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Place all the prepared onions and apples into a large preserving pan and add the remaining ingredients. | 2. Bring slowly to the boil and then lower the heat so that chutney cooks at a rolling boil. | 3. Stir the chutney regularly and make sure it does not "catch" and burn on the base of the preserving pan. | 4. Keep on cooking until the chutney is the consistency of a thick jam and all the liquids have dissolved. | 5. (A trick to check if it is cooked is to draw your wooden spoon across the chutney, if the space that is left fills up with liquid, the chutney is not ready yet!). | 6. Spoon the hot chutney into hot and sterile jars and seal immediately. | 7. Makes about 4 lbs chutney. | 8. Store in a dark and cool place and leave to mature for at least 2 weeks. | 9. Will keep in ideal storage conditions for up to 2 years+. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	1		peeled chopped	64.0	14.944	1.76	0.16
cooking apple	2		peeled cored chopped	100.8667	0.0	22.44	0.5667
sultana	4	ounces		100.8667	0.0	22.44	0.5667
gingerroot	1	ounce	grated	22.6796	5.0377	0.516	0.2126
ginger powder	1	teaspoon		100.8667	0.0	22.44	0.5667
spice	2	teaspoons	mixed	9.994	2.7406	0.2314	0.3302
brown sugar	1		soft	319.8	60.008	10.01	4.992
malt vinegar	1/2			1.5645	0.0693	0.0	0.0
apple cider vinegar	1/2			100.8667	0.0	22.44	0.5667
salt	1/2 - 1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.

Cooking in progress....

Old Fashioned Scottish Apple and Ginger Chutney