Chop mangoes into medium pieces. Place in a large bowl, add salt and water and let stand overnight.
Drain mangoes, reserving the soaking liquid. Combine sugar and vinegar in a saucepan and bring to a boil over low heat. Add mango, stirring to coat all pieces. Add ginger, garlic, chili powder, cinnamon, raisins and dates. Bring to a boil stirring occasionally. Reduce heat and cook for about 1 hour or until very thick .
Remove from heat and let cool. Remove cinnamon sticks and place chutney into a sealable container. Allow to stand in a cool place for flavor to develop then close. Store in refrigerator.
Alternatively you can seal the jars hot using conventional canning techniques and observing precautions to prevent spoilage.
Each (1/4 cup) serving contains an estimated:
Cals: 104, FatCals: 1 TotFat: ~~lt1g
SatFat: 0g, PolyFat: 0g, MonoFat: 0g
Chol: 0mg, Na: 800mg, K: 118mg
TotCarbs: 27g, Fiber: 1g, Sugars:27g
NetCarbs: 26g, Protein: 0g
This is the traditional chutney served with British style meat curries. It's also great in a roast beef sandwich or with sardines and crackers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (103g)|
|Recipe Makes: 32|
|Calories from Fat: 2 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 4.7mg||0 %|
|Potassium 159.3mg||4 %|
|Total Carbohydrate 61.7g||18 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 60g|
|Protein 0.7g||1 %|
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: 239
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.