Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in the center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided, six-quart saucepan. Add vinegar, red onion, crushed red-pepper flakes, salt and sugar. Set over medium-high heat, and bring to a boil. Reduce the heat to medium-low, and simmer mixture 15 minutes. Add ginger, lime zest, lime juice, and mangos; combine. Continue cooking until mangos begin to soften and liquid has thickened, about 40 minutes. Remove pan from heat. Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill; store in an airtight container, refrigerated, up to 4 weeks. Makes 6 half-pint jars. Source: "Martha Stewart Living - (www.marthastewart.com)" S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net" Yield: "6 jars" Per serving: 1893 Calories (kcal); 20g Total Fat; (8% calories from fat); 6g Protein; 470g Carbohydrate; 0mg Cholesterol; 3066mg Sodium Food Exchanges: 4 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 4 Fat; 27 1/2 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
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|Serving Size: 1 Serving (1480g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 192 (4%)|
|Amt Per Serving||% DV|
|Total Fat 21.4g||29 %|
|Saturated Fat 5.8g||29 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 7.6g|
|Cholesterol 0mg||0 %|
|Sodium 3747.2mg||129 %|
|Potassium 1221.3mg||32 %|
|Total Carbohydrate 1265.1g||372 %|
|Dietary Fiber 36.4g||146 %|
|Sugars, other 1228.7g|
|Protein 6.5g||9 %|
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Calories per serving: 5018
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