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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Deutschland >> Swiss

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. TOMATO ONION CHUTNEY: In a heavy skillet cook the onion and the mustard seeds in the butter over moderate heat until the onion begins to turn golden. | 2. Add the tomatoes, the vinegar, the sugar, and the allspice, cook the mixture, stirring and breaking up the tomatoes with a wooden spoon, until the chutney is very thick, and add the parsley and salt and pepper to taste. | 3. The chutney may be made 3 days in advance and kept covered and chilled. | 4. Makes about 2 cups THREE-CHEESE FONDUE WITH TOMATO ONION CHUTNEY:In a large bowl toss together well the cheese and the cornstarch. | 5. Rub the inside of a heavy saucepan with the garlic, leaving it in the pan, add the wine, 3/4 cup water, and the lemon juice, and boil the mixture for 1 minute. | 6. Stir in the cheese mixture gradually and bring the mixture to a simmer over moderate heat, stirring. | 7. Stir in the Calvados and simmer the mixture, stirring, for 2 minutes. | 8. Transfer the fondue to a fondue pot, swirl in the chutney, and set the fondue pot on its stand over a low flame. | 9. Serve the breadsticks, the potatoes, the vegetables, and the tortellini for dipping into the fondue. | 10. Stir the fondue often to keep it combined. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
onion	2 1/2	cups	chopped	160.0	37.36	4.4	0.4
mustard seed	1	teaspoon		10.16	0.5618	0.5216	0.7248
butter	3 1/2	tablespoons	unsalted	299.25	13.7498	9.3502	25.2
tomato	1	can	drained	62.068999999999996	13.7631	3.2384	0.5397
red wine vinegar	1	tablespoon		2.8310000000000004	0.0402	0.006	0.0
sugar	1	tablespoon		55.062	13.7724	0.0	0.0
allspice	1/8	teaspoon	ground	0.6246	0.1713	0.0145	0.0206
parsley leaf	2	tablespoons	minced	201.7338	0.0	44.8801	1.1333
gruyere	1/2	cups	grated	272.58	0.2376	19.6746	21.3444
emmenthaler cheese	1/2	cups	grated	201.7338	0.0	44.8801	1.1333
havarti cheese	1/2	lb	grated	201.7338	0.0	44.8801	1.1333
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
garlic	1	clove		4.47	0.9918	0.1908	0.015
white wine	1	cup		-	-	-	-
lemon juice	2	teaspoons		2.2367	0.7015	0.0356	0.0244
calvados	2	tablespoons		201.7338	0.0	44.8801	1.1333
breadstick			soft	-	-	-	-
vegetable			assorted cooked carrots	-	-	-	-
tortellini			cooked	-	-	-	-

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