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Sweet Mango Chutney
- Active Time 10m
- Total Time 3h 40m
Makes 3 cups
Use with cold meats or add 1 or 2 tablespoons to curry.
- 2 mangoes
- 2 tablespoons salt
- Water to cover
- 2 cups sugar
- 2 1/2 cups white vinegar
- 1 piece fresh ginger, peeled and finely chopped
- 6 garlic cloves, finely chopped
- 1 teaspoon chili flakes
- 2/3 cup chopped, pitted dates
- 2/3 cup raisins
Peel and chop the mangoes. Place in a bowl with salt. Pour in enough water to cover and let stand for 2-3 hours. Strain, discarding the liquid.
Place sugar and vinegar in a saucepan and bring to a boil, stirring until sugar dissolves. Add mangoes to the sugar-vinegar syrup with all remaining ingredients and bring to a boil. Reduce heat and simmer for about 1 - 1 1/2 hours, stirring occasionally, or until chutney is thick. Ladle the chutney into glass jars and let cool, then refrigerate. Will keep for 1-2 months in refrigerator.
Serving Size = 1 Tablespoon
Recipe reprinted by permission of Weldon Russell. All rights reserved.
nutrition information per serving
86 calories; 0g total fat; 0mg cholesterol; 292mg sodium; 22g carbohydrates; 1g fiber; 0g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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