RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	6.1996
Energy (kCal)	6643.0432
Carbohydrates (g)	1415.6445
Total fats (g)	110.3377
Fatty acids, total saturated 20:0 (g)	0.0041
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0798
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0044
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0022
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0053
Riboflavin (mg)	0.2022
Tocopherol, beta (mg)	0.0000
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0039
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)	1.8886
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.0347
Proline (g)	0.0194
Fatty acids, total polyunsaturated 18:1 t (g)	0.0044
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	18.3944
Adjusted Protein (g)	0.0000
Cystine (g)	0.0071
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	17.5485
Copper, Cu (mg)	1.1350
Maltose (g)	0.0000
Zinc, Zn (mg)	1.2775
Total lipid (fat) (g)	110.3377
Vitamin K (phylloquinone) (g)	14.8588
Cholesterol (mg)	0.0000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0004
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0123
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	295.9980
Folate, total (g)	19.6900
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0002
Vitamin A, IU (IU)	222.8020
Energy (kcal)	6643.0432
Fatty acids, total saturated 16:1 undifferentiated (g)	0.6705
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0063
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0002
Sugars, total (g)	1369.6691
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0000
Vitamin C, total ascorbic acid (mg)	123.8226
Lutein + zeaxanthin (g)	66.9488
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0000
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0237
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0004
Magnesium, Mg (mg)	218.1633
Fatty acids, total saturated 16:0 (g)	7.2722
Carbohydrate, by difference (g)	1415.6445
Vitamin D (IU)	0.0000
Fructose (g)	15.1271
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.0541
Tyrosine (g)	0.0103
Potassium, K (mg)	3092.5382
Fatty acids, total saturated 12:0 (g)	0.0048
Vitamin A, RAE (g)	11.4430
Serine (g)	0.0182
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0161
Fatty acids, total trans-polyenoic 22:4 (g)	0.0012
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0103
Fatty acids, total saturated 22:0 (g)	0.0037
Fatty acids, total saturated 14:0 (g)	0.2601
Histidine (g)	0.0099
Isoleucine (g)	0.0176
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0012
Niacin (mg)	2.7918
Water (g)	1102.7922
Fatty acids, total saturated 8:0 (g)	0.0005
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0004
Carotene, beta (g)	51.4655
Sodium, Na (mg)	485.4248
Iron, Fe (mg)	17.2699
Energy (kJ)	27791.0303
Ash (g)	10.0735
Caffeine (mg)	0.0000
Glycine (g)	0.0188
Fatty acids, total trans-polyenoic (g)	0.0009
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	19.1996
Fatty acids, total polyunsaturated (g)	19.2870
Vitamin E (alpha-tocopherol) (mg)	43.6393
Sucrose (g)	1286.7528
Vitamin B-6 (mg)	0.9558
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0002
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0243
Beta-sitosterol (mg)	0.0000
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0002
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	2.1820
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)	0.0004
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0545
Folate, food (g)	19.6900
Fatty acids, total saturated 20:1 (g)	0.0075
Fatty acids, total monounsaturated (g)	76.3065
Stigmasterol (mg)	0.0000
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0537
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0009
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	43.4915
Fatty acids, total polyunsaturated 16:1 c (g)	0.0005
Fatty acids, total saturated (g)	9.4565
Vitamin B-12 (g)	0.0000
Calcium, Ca (mg)	1290.5398
Fatty acids, total saturated 10:0 (g)	0.0029
Galactose (g)	0.0032
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0178
Glutamic acid (g)	0.0608
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	3.3750
Vitamin E, added (mg)	0.0000
Retinol (g)	0.0000
Leucine (g)	0.0274
Folate, DFE (g)	19.6900
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0009
Fiber, total dietary (g)	4.4443
Tryptophan (g)	0.0050
Threonine (g)	0.0154
Fatty acids, total polyunsaturated 18:1 c (g)	0.0164
Manganese, Mn (mg)	3.1254
Protein (g)	6.1996
Cryptoxanthin, beta (g)	6.6390
Fatty acids, total saturated 18:1 undifferentiated (g)	75.7340
Betaine (mg)	1.3902
Phosphorus, P (mg)	281.5343
Tocopherol, gamma (mg)	0.0058

Recipe Overview
Ingredients
Processes - Utensils
Instructions

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

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Peel the mangoes and cut them into i/2 -inch segments. | 2. Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning. | 3. Boil the green gingerroot in water for 30 minutes, then drain. | 4. Tie the spices in a muslin bag large enough to allow swelling. | 5. Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often. | 6. Add the onions, garlic, raisins, currants and chilies. | 7. Add half of the mangoes and simmer for 2 hours, stirring and watching carefully. | 8. Add the almonds and preserved gingerroot and the rest of the mangoes. | 9. Simmer for another 2 hours, or until the mixture is as thick as jam. | 10. Remove the spice bag. | 11. Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass. | 12. Seal. | 13. Stand in a cool place for several weeks before using. | 14. This chutney can be kept for years. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
green mango	25			-	-	-	-
brown sugar	3	lbs		5170.9592	1334.7879	1.6329	0.0
hot onion	2		chopped	-	-	-	-
salt	5	tablespoons	coarse	-	-	-	-
green gingerroot	1/4	cup		-	-	-	-
garlic	1	clove	mashed	4.47	0.9918	0.1908	0.015
raisin	1/2	cup	seeded	249.15	65.604	2.7968	0.3795
nutmeg	1/2	teaspoon	grated	5.775	0.5422	0.0642	0.3994
clove	1	teaspoon		5.754	1.3761	0.1254	0.273
allspice berry	1 1/2	1/2		-	-	-	-
wine vinegar	4 1/2	cups		204.345	2.9038	0.4302	0.0
red chilies	1	tablespoon		3.75	0.8259	0.1753	0.0412
gingerroot	2	tablespoons	preserved	-	-	-	-
almond	1/2	cup	slivered	963.56	0.0	0.0	109.0
currant	1/2	cup	dried	35.28	8.6128	0.784	0.2296

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

Cooking in progress....

Major Greys Army Chutney