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Mango Chutney

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Ingredients

Adjust Servings:
1 kg very firm mango
2 cups sugar
625 ml vinegar
1 (5 cm) piece ginger, peeled
4 cloves garlic, peeled
2 - 4 teaspoons chili powder
4 teaspoons mustard seeds
8 teaspoons salt
1 cup raisins or 1 cup sultana

Nutritional information

627.3
Calories
18 g
Calories From Fat
2.1 g
Total Fat
0.4 g
Saturated Fat
0 mg
Cholesterol
3748.7 mg
Sodium
153.4 g
Carbs
6.9 g
Dietary Fiber
141.6 g
Sugars
4.3 g
Protein
2836 g
Serving Size

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Mango Chutney

Features:
    Cuisine:

    Excellent but a bit too salty for us. I would half the salt for sure.

    • 85 min
    • Serves 3
    • Easy

    Ingredients

    Directions

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    Mango Chutney,A recipe given to me by a friend many years ago. used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.,Excellent but a bit too salty for us. I would half the salt for sure.


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    Steps

    1
    Done

    Peel the Mangoes and Cut Into Small Pieces, Set Aside.

    2
    Done

    Place the Sugar and All but 20ml of the Vinegar in a Pan and Simmer For 10 Minutes.

    3
    Done

    Place the Ginger, Garlic and Remaining Vinegar in a Food Processor or Blender and Work to a Paste.

    4
    Done

    Add to the Pan and Cook For 10 Minutes, Stirring.

    5
    Done

    Add the Mango and Remaining Ingredients, and Cook Uncovered For 25 Minutes, Stirring as the Chutney Thickens.

    6
    Done

    Watch It Carefully, as It Can Catch at This Stage!

    7
    Done

    Pour Into Sterilized Jars, Seal With Cellophane Covers and Label.

    8
    Done

    the Chutney Will Keep For Several Months, but It Doesn't Last That Long in Our House.

    Avatar Of Flora Mathis

    Flora Mathis

    Culinary gardener using fresh herbs and produce to create vibrant and flavorful dishes.

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