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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place garlic, ginger and 1 cup of the vinegar in a blender container and blend until smooth, about 30 seconds. Pour into sauce pot with remaining vinegar and the rest of the ingredients through cayenne. (If unsure about the heat level, use only half the cayenne; then taste after mixture cooks for a while before adding the other half.) Bring to a boil over medium-high heat, stirring to prevent scorching. Reduce heat and simmer, uncovered, for 1 1/2 to 2 hours until mixture begins to thicken and become slightly syrupy. Sitr occasionally to prevent sticking. After about one hour of cooking time, stir in the raisins and almonds; continue cooking to desired thickness. | 2. When chutney is done, ladle into sterilized 1-pint jars and process according to instructions. Alternately, let jars cool completely and store in the refrigerator. Chutney will keep for several months. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	5	ounces		126.0833	0.0	28.05	0.7083
ginger	2	ounces	peeled chopped	45.3592	10.0754	1.0319	0.4252
cider vinegar	1 1/2	cups		75.285	3.3341	0.0	0.0
tomato	2	cans	diced	80.4198	17.3796	3.9316	0.8936
brown sugar	1 1/2	cups		1254.0	323.697	0.396	0.0
kosher salt	2	teaspoons		126.0833	0.0	28.05	0.7083
cayenne	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
golden raisin	4 1/2	ounces		385.2696	101.4458	4.3247	0.5868
almond	4 1/2	ounces	slivered	1127.7428	0.0	0.0	127.5727

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