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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> UK >> English

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Tip all the ingredients into a large heavy-based pan and bring to a gentle simmer, stirring frequently. | 2. Simmer for 1 hr, and then bring to a gentle boil so that the mixture turns dark, jammy and shiny. | 3. Divide the hot jam/chutney between sterilised jars and set aside to cool. | 4. Place a disc of waxed paper directly onto the jam/chutney and seal with airtight lids or Cellophane and elastic bands. Store in a cool, dry place, away from direct sunlight, for at least 1 month before eating. It will keep for up to 6 months. Chill after opening and use within 1-2 months. | 5. How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140C/280F/Gas Mark 1 for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the jam/chutney. Alternatively, you can wash them in a very hot cycle in your dishwasher and then proceed with the oven method as above. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
red onion	1		sliced	64.0	14.944	1.76	0.16
tomato	2		chopped	80.4198	17.3796	3.9316	0.8936
garlic clove	8		minced	35.76	7.9344	1.5264	0.12
chili pepper	1		chopped	1.25	0.2956	0.0625	0.0062
gingerroot	1		peeled chopped	-	-	-	-
brown sugar	500			418000.0	107899.0	132.0	0.0
red wine vinegar	300			849.3	12.069	1.788	0.0
cardamom pod	10			-	-	-	-
chipotle chile	1 - 1 1/2	1/2	ground	-	-	-	-

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