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Yield: Makes 3 cups
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| Use with cold meats or add 1 or 2 tablespoons to curry. |
RECIPE INGREDIENTS
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DIRECTIONS
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.
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Place sugar and vinegar in a saucepan and bring to a boil, stirring until sugar has dissolved. 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 of a thick consistency. Ladle the chutney into warm, sterilized jars. Cool and seal. Will keep indefinitely.
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Serving Size = 1 Tablespoon
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Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: Makes 3 cups
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| Calories: | 86 |
Fat. Total: | 0g |
Carbohydrates, Total: | 22g |
| Cholesterol: | 0mg |
Sodium: | 292mg |
Protein: | 0g |
| Fiber: | 1g |
% Cal. from Fat: | 0% |
Fat, Saturated: | 0g |
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