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Chipotle Chutney

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)3.5474
Energy (kCal)598.982
Carbohydrates (g)146.5554
Total fats (g)1.5793
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Roast the poblano or Aneheim chiles directly over a gas flame or under the broiler as close to the heat as possible, turning, until charred on all sides. Move to a paper bag and let steam for 10 minutes. Peel off the blackened skins and discard the cores, ribs and seeds. Finely chop the chiles. | 2. In a medium nonreactive saucepan, combine the roasted chiles with the apple, vinegar, brown sugar, granulated sugar, chipotle chile and garlic. Cook over medium low heat, stirring occasionally, until the apple is tender and the liquid is almost completely evaporated, about 25 minutes. Let the chutney cool. | 3. This chutney can be refrigerated up to one week. You may can if desired, by boiling in a water bath 10 minutes. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    poblano chile 3 - - - -
    granny smith apple 1 unpeeled chopped 96.86 22.7287 0.7348 0.3173
    sherry wine vinegar 1/2 cup - - - -
    brown sugar 1/2 cup 418.0 107.899 0.132 0.0
    sugar 1/4 cup granulated 79.95 15.002 2.5025 1.248
    chipotle chile 1 canned seeded minced - - - -
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999

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



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