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Tamarind - Date Chutney ( Sweet Indian Chutney)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)1.9988
Energy (kCal)834.27
Carbohydrates (g)216.9955
Total fats (g)0.2866
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Place the jaggery, dates and water in a deep boiling pan for about 2 hours. | 2. After the dates become smooth, blend in a mixer till smooth. | 3. Strain and transfer to the pan again. | 4. Add the tamarind paste and seasoning. | 5. Boil till thick enough to coat the back of a spoon thinly. | 6. Cool again. Store in clean airtight bottles and refrigerate. | 7. Shelf life of about a month in the refrigerator. | 8. * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste. | 9. What I usually do is use dry tamarind powder which I get from Indian grocery stores. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tamarind paste 1/2 cup - - - -
    date 1/2 cup deseeded 207.27 55.147 1.8008 0.2866
    water 2 cups 0.0 0.0 0.0 0.0
    red chili powder 1/2 teaspoon - - - -
    cumin powder 1/2 teaspoon - - - -
    ginger powder 1/2 teaspoon - - - -
    salt 1 teaspoon - - - -
    brown sugar 3/4 cup 627.0 161.8485 0.198 0.0

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



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