Try this Mango Chutney recipe, or contribute your own.Suggest a better description
Combine all ingredients in a large bowl and store overnight in the refrigerator. The next day, put the mixture in a large, heavy pan. Bring to a boil, reduce heat and simmer for 30 minutes or until syrupy. Let cool, then refrigerate and use within a few days. Or, for longer storage, ladle boiling-hot chutney into hot, clean pint or half-pint canning jars, leaving 1/4 inch head space. Seal the jars with new two piece canning lid, according to manufacturers directions and process in boiling water bath for 10 minutes. Cool, label and store the jars. Makes 4 to 6 cups. The San Mateo Times. 6/26/90 Posted by Stephen Ceideburg July 27 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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|Serving Size: 1 Cup (1048g)|
|Recipe Makes: 4 Cups|
|Calories from Fat: 15 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.7g||2 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 86.9mg||3 %|
|Potassium 1701.5mg||45 %|
|Total Carbohydrate 321.2g||94 %|
|Dietary Fiber 15.8g||63 %|
|Sugars, other 305.4g|
|Protein 6.4g||9 %|
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Calories per serving: 1286
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