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Mango Chutney Recipe
|Mangoes||5 Pound (2.5 Kilogram)|
|Salt||1⁄3 Cup (5.33 tbs)|
|Water||8 Cup (128 tbs)|
|Pickling spice||3 Tablespoon|
|Red chilies/2 large red chilies||5 Small|
|Green ginger||3 Tablespoon, chopped|
|Vinegar||2 1⁄2 Cup (40 tbs)|
|Sugar||4 Cup (64 tbs)|
Serving size: Complete recipe
Calories 4845 Calories from Fat 52
% Daily Value*
Total Fat 6 g9.6%
Saturated Fat 1.5 g7.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 447.2 mg18.6%
Total Carbohydrates 1221 g407%
Dietary Fiber 53.3 g213%
Sugars 1136.5 g
Protein 12 g24.1%
Vitamin A 351.8% Vitamin C 1107.1%
Calcium 29.4% Iron 29.3%
*Based on a 2000 Calorie diet
Peel and slice.
Put in a bowl and soak overnight in salted water.
Prepare a cloth bag and in this put the three tablespoons of pickling spice, ginger and chopped seeded chillies.
Tie up and put in the vinegar and boil for 2-3 minutes.
Add sugar and stir till dissolved then add the mangoes.Bring to the boil and simmer till the mangoes are easily pierced with a fork.
When done the syrup should be clear and the mangoes partly transparent.
The pieces should remain whole and not become soft and mushy.
Remove from heat, take out the spice bag and pack mangoes into sterile jars.
Seal with airtight lids.