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Labrang Style Tomato Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.3671
Energy (kCal)315.8028
Carbohydrates (g)17.8426
Total fats (g)27.9443
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a heavy skillet over medium high heat. Add the cumin and stir for 5 seconds. | 2. Add the onion and chili. Stir briefly then add a pinch of salt. Cook, stirring frequently, until onions are translucent. | 3. Add the tomatoes and stir for a minute or so. | 4. Bring to a boil, then lower heat to medium. Cover and cook for 10 minutes. Remove cover and lower heat to simmer. Cook for 10 more minutes. When ready to serve, check for salt and then stir in the cilantro. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    onion 1/2 cup minced 32.0 7.472 0.88 0.08
    red chili 1 1.25 0.2753 0.0584 0.0138
    salt 1/8 teaspoon - - - -
    tomato 2 diced 44.28 9.5694 2.1648 0.49200000000000005
    cilantro 1/2 cup minced 1.84 0.2936 0.1704 0.0416

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



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