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Michael's Mango Chutney

Michael's Mango Chutney

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Submitted by rambohair

YIELD

8 servings

PREP

20 min

COOK

5 min

READY

60 min

Ingredients

1 ½ 355
CUPS ML VINEGAR
1 ½ 355
CUPS ML BROWN SUGAR *
5 1.2
CUPS L MANGOS
diced or sliced
1 15
TABLESPOON ML GARLIC
minced
2 3E+1
TABLESPOONS ML GINGER
ground
1 5
TEASPOON ML CORIANDER
ground
1 15
TABLESPOON ML SALAD DRESSING, CREAMY
curry and yogurt *
¼ 1.3
TEASPOON ML CAYENNE PEPPER
1 5
TEASPOON ML SALT

Directions

PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens.

Add all other ingredients, simmer for 5 minutes and remove from the heat.

Let the mixture cool to room temperature and pack into jars.

The chutney tastes better after about 2 weeks.

If you want to keep it longer, you can can it.

Makes 8 Cups

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 76 4% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 298mg 12%
Total Carbohydrate 6g 6%
Dietary Fiber 2g 8%
Sugars g
Protein 1g
Vitamin A 16% Vitamin C 48%
Calcium 2% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
 

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