Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Mango Chutney #1

StarStarStarHalf starEmpty star

Your rating

Mango Chutney #1

:)

 

Yield

6 servings

Prep

20 min

Cook

40 min

Ready

60 min
Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 each mangos
barely ripe
Camera
2 tablespoons corn oil
Camera
1 tablespoon ginger root
peeled, chopped (3/4 inch)
Camera
1 each garlic cloves
crushed
Camera
1 teaspoon salt
Camera
½ teaspoon red pepper flakes
Camera
¼ teaspoon cumin seeds
Camera
½ teaspoon fenugreek
Camera
1 ¼ cups malt vinegar
Camera
½ cup raisins, seedless
Camera
1 tablespoon lemon juice
Camera
1 ½ cups brown sugar, light
* Camera

Ingredients

Amount Measure Ingredient Features
3 each mangos
barely ripe
Camera
3E+1 ml corn oil
Camera
15 ml ginger root
peeled, chopped (3/4 inch)
Camera
1 each garlic cloves
crushed
Camera
5 ml salt
Camera
2.5 ml red pepper flakes
Camera
1.3 ml cumin seeds
Camera
2.5 ml fenugreek
Camera
296 ml malt vinegar
Camera
118 ml raisins, seedless
Camera
15 ml lemon juice
Camera
355 ml brown sugar, light
* Camera

Directions

Slice mangos in half by cutting lengthwise close to seeds on either side.

Peel and cut flesh in ⅛ inch thick slices.

Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits.

Heat oil in a large saucepan.

Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek.

Cook gently 2 minutes, stirring.

Stir in vinegar, raisins, lemon juice and sugar.

Heat slowly to dissolve sugar.

Bring to a boil and simmer, uncovered, 35 to 40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently.

Meanwhile, wash and rinse pint jars in hot soapy water; rinse.

Keep hot until needed.

Prepare lids as manufacturer directs.

Ladle hot chutney into 1 hot jar at a time, leaving ¼ inch headspace.

Release trapped air.

Wipe rim of jar with a clean damp cloth. Attach lid and place in canner.

Fill and close remaining jars.

Process 10 minutes in a boiling-water bath.

To serve, garnish with parsley sprig and lemon peel, if desired.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 15627% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 400mg 17%
Total Carbohydrate 10g 10%
Dietary Fiber 2g 10%
Sugars g
Protein 2g
Vitamin A 17% Vitamin C 51%
Calcium 2% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe