Try this Mango-Peach Chutney recipe, or contribute your own.
Suggest a better descriptionRinse unpeeled lime, then thinly slice; discard seeds. Place lime slices in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil overhigh heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes). Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch pieces (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes). Process in boiling water canner as above. Source: Sunsets _Home Canning_. Posted to Master Cook Recipes List, Digest #114 Date: Tue, 11 Jun 1996 10:16:05 -0400 From: kmeade@ids2.idsonline.com (The Meades) Recipe By : Maggie Workman
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Serving Size: 1 Serving (3273g) | ||
Recipe Makes: 1 | ||
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Calories: 4858 | ||
Calories from Fat: 49 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.4g | 7 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 46.7mg | 2 % | |
Potassium 4160.1mg | 109 % | |
Total Carbohydrate 1240.1g | 365 % | |
Dietary Fiber 37.3g | 149 % | |
Sugars, other 1202.8g | ||
Protein 18.2g | 26 % | |
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: 4858
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