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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Indian Subcontinent >> Indian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place tomatoes in a large bowl, cover them with boiling water and allow them to stand for about 30 seconds, not too long, as the tomatoes will cook and be mushy. Drain tomatoe's, peel and chop them, (I try to remove as many seeds as I can, but this a personal preference) add sultanas to tomatoe's. Finely chop the onions and mix all the ingredients together in a large saucepan and bring them to the boil, stirring continuously so as the mix does not stick to bottom of pan. | 2. When the mix is boiling cover the pan and lower the heat to just simmer the chutney for 80 minutes, stirring occasionally again to make sure it does not stick to the bottom of the pan. Uncover the pan and continue with | 3. cooking chutney for a further 15-20 minutes. | 4. Transfer the chutney to clean, sterilized jars and cover the jars immediately with lids. | 5. Allow the chutney to age a few weeks before using. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1			40.2099	8.6898	1.9658	0.4468
sultana	225		chopped	-	-	-	-
onion	450		diced	28800.0	6724.8	792.0	72.0
brown sugar	175			146300.0	37764.65	46.2	0.0
coriander	1	teaspoon	ground	5.364	0.9898	0.2227	0.3199
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
ginger	1/2	teaspoon	chopped	1.6	0.3554	0.0364	0.015
chili	1/4	teaspoon		0.3125	0.0739	0.0156	0.0016
garlic clove	2		crushed	-	-	-	-
vinegar	175			547.575	24.2498	0.0	0.0
cumin powder	2	teaspoons		-	-	-	-
turmeric	3	teaspoons		28.08	6.0426	0.8712	0.2925
curry powder	1	teaspoon		6.5	1.1166	0.2858	0.2802

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