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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Grind the whole allspice, whole black pepper, and black cardamom seeds. In a large saucepan over high heat, combine all the ingredients. Bring to a boil. Reduce heat and simmer until mixture has thickened to form thick syrup. Then simmer for 60 more minutes. Stirring often toward end of cooking to prevent burning. | 2. Optional: Save 2 cups of chopped fruits and pepper to add halfway through cooking for a chunkier chutney. | 3. Remove the cinnamon sticks and ladle into hot sterilized jars until 1/4 inch from the top. | 4. Seal with lids and set the jars in a pot of hot water bath for 20 minutes. | 5. Label and store in a cool dark place for 3 weeks at least for flavors to develop. | 6. Makes 8-9 1/2 pint jars. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
allspice	2	teaspoons		9.994	2.7406	0.2314	0.3302
black peppercorn	1	teaspoon		-	-	-	-
cardamom seed	1	teaspoon		-	-	-	-
apple cider vinegar	4	cups		-	-	-	-
white balsamic vinegar	1	cup		-	-	-	-
fig	2	lbs	chopped	671.3175	173.9982	6.8039	2.7216
onion	1		chopped sweet	64.0	14.944	1.76	0.16
red bell pepper	1		diced	-	-	-	-
chili	4		diced	5.0	1.1825	0.25	0.025
green mango	1		firm seeded cubed	-	-	-	-
apple	1		cored diced	65.0	17.2625	0.325	0.2125
raisin	1	cup		498.3	131.208	5.5935	0.759
brown sugar	1	lb		1723.6531	444.9293	0.5443	0.0
ginger	2 1/2	1/2	crystallized chopped	4.0	0.8885	0.091	0.0375
orange zest	3	tablespoons		17.46	4.5	0.27	0.036000000000000004
cinnamon	2			-	-	-	-
yellow mustard seed	1	teaspoon		-	-	-	-
salt	2	teaspoons		-	-	-	-

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