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Sweet And Sour Mango Chutney Recipe Video
|Raw mango||2 , peeled and shredded|
|Nigella||1 Teaspoon (Onion Seeds Or Kalonji)|
|Sliced ginger||1 Tablespoon|
|Golden raisins||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
|Sugar||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 1442 Calories from Fat 287
% Daily Value*
Total Fat 33 g50.2%
Saturated Fat 4.4 g21.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3919.1 mg163.3%
Total Carbohydrates 302 g100.6%
Dietary Fiber 12.1 g48.2%
Sugars 279.4 g
Protein 5 g10.7%
Vitamin A 84% Vitamin C 287.8%
Calcium 11% Iron 15.4%
*Based on a 2000 Calorie diet
Heat oil in a sauce pan over medium heat.
Add nigella (kalonji) and whole red chili, stir for few seconds.
Add raisins and stir for few seconds. Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix it well.
After mango mix comes to a boil put the lid on and turn down the heat to low medium.
Let it cook for about 10 minutes or until mangos are tender, do not let the mango become mushy.
Chutney is ready and has a very nice color.
After chutney has cooled down, you can store it in a glass jar.
For longer shelf life, keep it refrigerated and it will last for months.