Try this Fresh Mango Chutney recipe, or contribute your own.
Suggest a better descriptionPeel mango and slice flesh away from the stone. Discard the stone and cut the flesh into 2.5cm cubes. Put mango, ginger and chile pepper into blender with coriander leaves and salt. Add the yoghurt and blend until smooth. Transfer chutney to bowl, cover and place in fridge overnight to allow flavours to blend before serving. Makes 300ml. Source: Sainsburys - Cooking with Garlic, Ginger and Chillies Posted to CHILE-HEADS DIGEST V4 #022 by gcaselton@easynet.co.uk (Graeme Caselton BSc(Open)) on Jul 18, 1997
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Serving Size: 1 Serving (7g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 5 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 12.8mg | 0 % | |
Potassium 36.8mg | 1 % | |
Total Carbohydrate 1.2g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 0.7g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5
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