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Mango Chutney #1















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


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


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

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Nutrition Facts

Serving Size 176g (6.2 oz)
Amount per Serving
Calories 15627% of calories 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?


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