Mango Chutney Recipe


MethodMain Ingredient


 Cider vinegar3⁄4 Cup (12 tbs)
 Packed brown sugar1 Cup (16 tbs)
 Garlic clove1 Small, minced
 Salt1⁄2 Teaspoon
 Grated fresh gingerroot4 1⁄2 Teaspoon (1 Tablespoon Plus 1 1/2 Teaspoons)
 Hot red pepper flakes1⁄4 Teaspoon
 Half ripe mangoes3 (Firm)
 Ripe papaya1⁄2 Large
 Seedless raisins1⁄2 Cup (8 tbs)
 Coarsely chopped onion1⁄4 Cup (4 tbs)

Nutrition Facts

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


Peel lemon, removing colored peel and white pith.
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.