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Mango Chutney Recipe
|Cider vinegar||1 Cup (16 tbs)|
|Cinnamon stick||2 (2 Inch Long)|
|Ground cloves||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Seedless raisins||2 Cup (32 tbs)|
|Sugar||1 Cup (16 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Diced preserved ginger/Candied ginger||1⁄3 Cup (5.33 tbs)|
Serving size: Complete recipe
Calories 3169 Calories from Fat 58
% Daily Value*
Total Fat 7 g10.6%
Saturated Fat 1.5 g7.6%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 92.5 mg3.9%
Total Carbohydrates 821 g273.8%
Dietary Fiber 46.9 g187.4%
Sugars 704.7 g
Protein 20 g40.3%
Vitamin A 257.6% Vitamin C 793.4%
Calcium 42.6% Iron 57.2%
*Based on a 2000 Calorie diet
There should be eight cups.
Combine the vinegar, cinnamon sticks, cloves and ground ginger in a saucepan.
Heat to the boiling point.
Add the mangoes, raisins, sugar and water.
Cook, stirring frequently, until of medium thickness, about forty five minutes.
Add the diced preserved or candied ginger and cook one minute longer.
Ladle into hot sterilized half-pint jars and seal at once