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Mango Chutney (Nepali Spiced Chutney with Ripe Mango)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.3468
Energy (kCal)1158.34
Carbohydrates (g)294.7543
Total fats (g)2.4362
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a sauce pan, heat oil; splitter cumin seeds until dark brown. | 2. Add chilies, garlic, ginger, timur, asafetida, and salt. | 3. Fry for a minute or so. | 4. Add mango chunks, tamarind paste and brown sugar. | 5. Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender. | 6. Remove from heat and let rest to cool. | 7. Puree the mango mixture into a smooth paste-like mixture. | 8. Put in a sterilized, air tight jar and refrigerate. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mango 3 cups cut 297.0 74.15100000000001 4.059 1.881
    tamarind paste 3 tablespoons - - - -
    brown sugar 1 cup 836.0 215.798 0.264 0.0
    red chilies 5 minced - - - -
    garlic 1 tablespoon minced 12.665 2.8101 0.5406 0.0425
    ginger 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    szechwan pepper 1 teaspoon - - - -
    asafoetida powder 1/4 teaspoon - - - -
    cooking oil 1 tablespoon - - - -
    salt - - - -

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



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