Try this Quick Mango Chutney recipe, or contribute your own.
Suggest a better descriptionPeel mangoes & cut in half. Remove pit & discard. Cut flesh into 1/4" thick slices. Combine mango, sugar, fennel, cumin, pepper flakes, salt, water & raisins in a saucepan & bring to a boil. Cook over med heat, partly covered, for 6 minutes or until mango is soft & translucent. Stir in cornstarch & continue cooking until chutney thickens. Turn off heat. Heat the oil in a small skillet until hot. Add mustard seeds. Let spice sizzle for 10 seconds then immediately pour the entire contents of the pan over the chutney. Mix well & serve warm, at room temperature, or chilled. Keeps for a day at room temperature & 4 weeks refrigerated. Note: This chutney can be made with ripe mangoes; just add a tablespoon of lemon juice to cut the sweetness. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmkah001.zip
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Serving Size: 1 Serving (676g) | ||
Recipe Makes: 1 | ||
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Calories: 762 | ||
Calories from Fat: 77 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.6g | 11 % | |
Saturated Fat 0.9g | 4 % | |
Monounsaturated Fat 4.9g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 36.6mg | 1 % | |
Potassium 1457.8mg | 38 % | |
Total Carbohydrate 183g | 54 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 170.5g | ||
Protein 5.9g | 8 % | |
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: 762
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