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Lacto-Fermented Pineapple Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.8606
Energy (kCal)317.3737
Carbohydrates (g)16.4336
Total fats (g)28.9259
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a large bowl, mix pineapple, cilantro, ginger and jalapeno. | 2. Place mixture in a quart sized mason jar and press down slightly with a wooden pounder or meat hammer. | 3. Mix together lime juice, salt, whey and water and pour over pineapple. | 4. Add more water if necessary to cover pineapple mixture. | 5. The water line should be at least 1 inch below the top of the jar. | 6. Cover tightly and let sit at room temperature for 2 days before transferring to the refrigerator. | 7. Consume within 2 months. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    pineapple 1 chopped - - - -
    cilantro 1 bunch chopped - - - -
    ginger 1 tablespoon grated 17.42 3.7242 0.467 0.2205
    jalapeno chile 1 seeded chopped 1.6312 0.3656 0.0512 0.0208
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    sea salt 2 teaspoons - - - -
    whey 1/4 cup 14.76 3.1488 0.4674 0.0554
    water 1/2 cup filtered 276.0 6.648 2.748 28.608

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



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