Try this Mango Chutney #1 recipe, or contribute your own.
Suggest a better descriptionSlice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-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, 35-40 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 1/4" 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. Makes 2-1/2 pounds. Posted to MC-Recipe Digest V1 #898 by Nancy Berry
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Serving Size: 1 Serving (915g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3076 | ||
Calories from Fat: 1521 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 169g | 225 % | |
Saturated Fat 13.7g | 68 % | |
Monounsaturated Fat 98.6g | ||
Polyunsanturated Fat 49.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 135.2mg | 5 % | |
Potassium 1369.3mg | 36 % | |
Total Carbohydrate 398.3g | 117 % | |
Dietary Fiber 5.3g | 21 % | |
Sugars, other 393g | ||
Protein 4.1g | 6 % | |
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: 3076
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