In heavy saucepan, heat the oil over medium high heat. Stir in cumin, fennel seeds, and mustard seeds. When the mustard seeds begin to pop, add the ginger. Cook for about 2 minutes, then add the water, orange juice and turmeric. Bring to a boil. Cover, lower heat and simmer for 15 minutes. Add the mango, salt, sugars, chili, and cayenne. Combine and simmer for 25 to 30 minutes, uncovered, or until chutney is thick and mango is translucent. Yield: 2 1/2 cups Recipe by: Cooking Live Show #CL8991 Posted to MC-Recipe Digest V1 #903 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1121g)|
|Recipe Makes: 1|
|Calories from Fat: 149 (12%)|
|Amt Per Serving||% DV|
|Total Fat 16.6g||22 %|
|Saturated Fat 2.5g||13 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 0mg||0 %|
|Sodium 70.1mg||2 %|
|Potassium 1663.8mg||44 %|
|Total Carbohydrate 290.6g||85 %|
|Dietary Fiber 15.9g||64 %|
|Sugars, other 274.7g|
|Protein 6.6g||9 %|
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Calories per serving: 1253
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