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Plum Chutney

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.6392
Energy (kCal)1898.625
Carbohydrates (g)462.9039
Total fats (g)1.6167
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash, pit and chop the plums. | 2. Wearing gloves, stem, seed and chop the peppers. | 3. Put the plums, cranberries and peppers in a large kettle. | 4. Add the ginger, peeled and grated. | 5. Add the water, sugar, vinegar and spices. | 6. Put the jars into a large canning kettle, and cover with water to an inch above the tops of the jars. | 7. Bring to a boil and boil for 10 minutes to sterilize. | 8. Simmer the fruit mixture until thickened, about 20 minutes. | 9. Remove the keffir lime leaves and cardamom. | 10. Pack into hot sterilized jars and seal with lids sterilized according to the manufacturers instructions. | 11. (Generally, boil for 5 minutes.) Boiling water process 15 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    italian plum 2 quarts - - - -
    cranberry 3 cups 151.8 39.501 1.518 0.429
    jalapeno pepper 6 - - - -
    ginger 1 cup minced 76.8 17.0592 1.7472 0.72
    water 1 cup 0.0 0.0 0.0 0.0
    sugar 2 cups 1611.96 403.19199999999995 0.0 0.0
    vinegar 1 cup 50.19 2.2227 0.0 0.0
    cumin 1 teaspoon 7.875 0.929 0.374 0.4677
    cardamom pod 1 teaspoon - - - -
    kaffir lime leaf 12 - - - -

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



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