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Rhubarb & Date Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)2424.0514
Energy (kCal)458417.802
Carbohydrates (g)116825.7705
Total fats (g)379.1154
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place all the ingredients in a large saucepan and bring to the boil over medium heat. | 2. Reduce the heat and simmer gently until the chutney has a jam-like consistency and there is no excess liquid on the surface. | 3. Stir from time to time to prevent sticking. | 4. Spoon into hot sterilized jars and seal down. | 5. Label and store for 6-8 weeks before use. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    rhubarb 900 trimmed cut 23058.0 4984.92 988.2 219.6
    onion 450 chopped 28800.0 6724.8 792.0 72.0
    raisin 115 57304.5 15088.92 643.2525 87.285
    malt vinegar 300 938.7 41.571000000000005 0.0 0.0
    water 300 0.0 0.0 0.0 0.0
    white sugar 450 348300.0 89982.0 0.0 0.0
    salt 1 tablespoon - - - -
    ginger 1 tablespoon ground 4.8 1.0662 0.1092 0.045
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    garlic clove 2 minced 8.94 1.9836 0.3816 0.03

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



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