Michael's Mango Chutney
Yield
8 servingsPrep
20 minCook
5 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
vinegar
|
|
| 1 ½ | cups |
brown sugar
|
*
|
| 5 | cups |
mangos
diced or sliced |
|
| 1 | tablespoon |
garlic
minced |
|
| 2 | tablespoons |
ginger
ground |
|
| 1 | teaspoon |
coriander
ground |
|
| 1 | tablespoon |
salad dressing, creamy
curry and yogurt |
* |
| ¼ | teaspoon |
cayenne pepper
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
vinegar
|
|
| 355 | ml |
brown sugar
|
*
|
| 1.2 | l |
mangos
diced or sliced |
|
| 15 | ml |
garlic
minced |
|
| 3E+1 | ml |
ginger
ground |
|
| 5 | ml |
coriander
ground |
|
| 15 | ml |
salad dressing, creamy
curry and yogurt |
* |
| 1.3 | ml |
cayenne pepper
|
|
| 5 | 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
