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Mango Chutney

Mango Chutney

Prep:1hCook:1h

I made this recpe by combining every spice that was used in every mango chutney recipe I found. It's pretty good as is, but it's a work on progress. I would like it spicier.

Updated at: Fri, 15 Sep 2023 21:27:01 GMT

Nutrition balance score

Unbalanced

Glycemic Index

57

Moderate

Glycemic Load

4

Low

Nutrition per serving

Calories28 kcal (1%)

Total Fat0.2 g (0%)

Carbs6.6 g (3%)

Sugars5.7 g (6%)

Protein0.3 g (1%)

Sodium9.8 mg (0%)

Fiber0.6 g (2%)

% Daily Values based on a 2,000 calorie diet

Ingredients

60 servings

medium, Ripe but still firm Diced, 1/4 to 1/2 nch

1red bell pepper

diced small 1/4 ich

0.5red onion

½ cupraisins

2 Tbspginger paste

4green cardamom pods

1 inchcinnamon

1 Tbspgaram masala

1 tspground cumin

½ tspground coriander

½ tspground black pepper

½ tspred chili flakes

1 cupapple cider vinegar

½ cupwhite sugar

¼ tspkosher salt

Instructions

Step 1

In a large pot, heat oil or ghee. Add whole spices. Heat until sizzling. 1 - 2 minutes.

Step 2

Add onions, garlic, and ginger. Cook 2 - 3 minutes.

Step 3

Add ground spices and cook for another 2 - 3 minutes.

Step 4

Add mangoes, bell pepper and raisins.

Step 5

Stir in cider vinegar, sugar and salt.

Step 6

Simmer for 1 hour.

Step 7

Remove whole spices.

Step 8

Pour into hot sterilized jars. Process in hot water bath for 10 minutes.

Notes

1 liked

0 disliked

Delicious

Go-to

Spicy

Sweet

Kathy Foley· last year

This made six 1/2 pint jelly jars, which I canned in a hot water bath. It tastes really good, but I will add more spices next time. I didn't want it to be too hot since I plan to give it as gifts. Not many people have the taste for heat like I do. But, besides more heat, I just would like more of the aromatic spices, too. Don't forget to take out the whole spices. I did, so somebody is going to find a star anise or cardamom pod in their jar, lol.