In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes). *Blend 1 teaspoon grated fresh ginger or 1/4 ts ground ginger and 1 or 2 small, dried whole hot red chiles, coarsely chopped. Continue simmering, uncovered, stirring occasionally, as mixture thickens, for about 15-20 more minutes. Immediately ladle chutney into hot sterilized 1/2- pint canning jars. Wipe rims clean and top with scalded lids, then screw on bands. Let cool and test for seal. Store in a dark cool place. If you are not canning it, then store in bottled jars in the refrigerator.
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|Serving Size: 1 Serving (1028g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 14 (1%)|
|Amt Per Serving||% DV|
|Total Fat 1.5g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 121.8mg||4 %|
|Potassium 3113.2mg||82 %|
|Total Carbohydrate 481.5g||142 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 469.3g|
|Protein 10.4g||15 %|
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Calories per serving: 1923
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