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Red Tomato Chutney

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)11.6704
Energy (kCal)545.5992
Carbohydrates (g)122.153
Total fats (g)3.1718
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 45 minutes or until thick, stirring frequently. Cool and pour into airtight containers. | 2. Note: Refrigerate Red Tomato Chutney in airtight containers up to two months. | 3. This could also be canned. Fill jars, seal, and process in hot water bath for 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 3 cups chopped peeled 124.2 27.54 6.48 1.08
    red bell pepper 1 cup chopped - - - -
    red onion 1 cup chopped 64.0 14.944 1.76 0.16
    cranberry 1/2 cup dried 25.3 6.5835 0.253 0.0715
    cider vinegar 1/2 cup 25.095 1.1114 0.0 0.0
    sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    brown sugar 1/4 cup 209.0 53.9495 0.066 0.0
    ginger 2 tablespoons minced peeled 9.6 2.1324 0.2184 0.09
    salt 1/2 teaspoon - - - -
    mustard seed 1/2 teaspoon 5.08 0.2809 0.2608 0.3624
    cinnamon 1/4 teaspoon ground - - - -
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    allspice 1/4 teaspoon ground 1.2492 0.3426 0.0289 0.0413
    red pepper 1/8 teaspoon ground 0.1562 0.0344 0.0073 0.0017

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



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