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Mango Chutney #1

 
Mango Chutney #1
96

:)

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

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

Ingredients

3 each mangos
barely ripe
2 tablespoons corn oil
1 tablespoon ginger root
peeled, chopped (3/4 inch)
1 each garlic cloves
crushed
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
*

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

Reviews

+2

about 8 years

We also made this mango chutney along with the sweet potato and lentil packets, lentil packets recipe is Indian flavor, ginger, garlic and curry, so it worked very well with mango chutney, also we served with some plain yogurt, and they worked perfectly together!

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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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