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Pumpkin-ginger Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)6.8425
Energy (kCal)22755.7067
Carbohydrates (g)1581.4055
Total fats (g)1.0955
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put all ingredients in a large stainless steel pan, bring to the boil, boil for 3 to 5 minutes then simmer on low heat for 50 to 60 minutes, if needed add a few more tablespoons of water and, depending on the pumpkin, mash the flesh a little bit if necessary. | 2. Remove the cinnamon stick. | 3. Put in clean hot jars, seal and label when cold. | 4. Keep in cool dark place, once opened keep in the fridge. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pumpkin 4 cut 19.8 4.3296 1.3596 0.0924
    red onion 1 chopped 60.0 14.01 1.65 0.15
    apple 1 grated 65.0 17.2625 0.325 0.2125
    pear 1 chopped 79.8 21.322 0.504 0.196
    raisin 3 ounces 256.8464 67.6305 2.8831 0.3912
    ginger 1 1/2 1/2 minced crystallized 2.4 0.5331 0.0546 0.0225
    white sugar 20 ounces 2194.2507 566.8765 0.0 0.0
    cinnamon 1 - - - -
    clove 1 pinch ground 0.3596 0.086 0.0078 0.0171
    red chili pepper 1 chopped 1.25 0.2753 0.0584 0.0138
    salt 1 teaspoon - - - -
    black pepper ground - - - -
    cider vinegar 400 20076.0 889.08 0.0 0.0
    water 1/2 cup 0.0 0.0 0.0 0.0

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



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