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Tamarind Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6765
Energy (kCal)1010.297
Carbohydrates (g)227.272
Total fats (g)14.7868
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Heat the oil in a saucepan over medium heat. | 2. Add the cumin seeds, ginger, cayenne pepper, fennel seeds, asafoetida powder, and garam masala; cook and stir for about 2 minutes to release the flavors. | 3. Stir the water into the pan with the spices along with the sugar and tamarind paste. | 4. Bring to a boil, then simmer over low heat until the mixture turns a deep chocolaty brown and is thick enough to coat the back of a metal spoon. This should take 20 to 30 minutes. The sauce will be thin, but it will thicken upon cooling. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    canola oil 1 tablespoon 123.76 0.0 0.0 14.0
    cumin seed 1 teaspoon 7.875 0.929 0.374 0.4677
    asafoetida powder 1 teaspoon - - - -
    ginger 1 teaspoon ground 1.6 0.3554 0.0364 0.015
    cayenne pepper 1/2 teaspoon 2.862 0.5097 0.1081 0.1554
    fennel seed 1/2 teaspoon 3.45 0.5229 0.158 0.1487
    garam masala 1/2 teaspoon - - - -
    water 2 cups 0.0 0.0 0.0 0.0
    white sugar 1 1/8 cups 870.75 224.955 0.0 0.0
    tamarind paste 3 tablespoons - - - -

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



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