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Mango Chutney Recipe
|Cider vinegar||3⁄4 Cup (12 tbs)|
|Packed brown sugar||1 Cup (16 tbs)|
|Garlic clove||1 Small, minced|
|Grated fresh gingerroot||4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)|
|Hot red pepper flakes||1⁄4 Teaspoon|
|Half ripe mangoes||3 (Firm)|
|Ripe papaya||1⁄2 Large|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Coarsely chopped onion||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 1758 Calories from Fat 26
% Daily Value*
Total Fat 3 g4.8%
Saturated Fat 0.72 g3.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1085.6 mg45.2%
Total Carbohydrates 447 g149.1%
Dietary Fiber 24.1 g96.4%
Sugars 387.2 g
Protein 10 g20.3%
Vitamin A 178.4% Vitamin C 730.1%
Calcium 43.6% Iron 29.5%
*Based on a 2000 Calorie diet
Slice lemon; chop coarsely.
In a large saucepan, combine lemon, vinegar, brown sugar, garlic, salt and ginger.
Add pepper flakes to vinegar mixture.
Bring to a boil.
Cover and simmer 30 minutes.
Peel mangoes; slice flesh thinly.
Scoop out seeds from papaya; discard.
Peel papaya; cut flesh in 1/2-inch cubes.
Add mango slices, papaya cubes, raisins and onion to vinegar mixture.
Simmer, uncovered, stirring occasionally, until fruit is tender and mixture is thick, about 30 minutes.
Ladle chutney into 2 to 3 (8- to 12-ounce) jars with tight-fitting lids.
Store in refrigerator.
Chutney will keep at least 6 months.