Mango Chutney
Cuisine: Asian
Ingredients
- 12 c. green or half ripe mangoes, peeled and sliced
- 1/2 c. salt
- 7 c. raw sugar
- 3 c. cider vinegar
- 2 (15 oz.) pkg. raisins
- 4 Hawaiian red peppers, seeded and chopped
- 3 Tbsp. garlic, finely chopped
- 1/2 c. ginger root, finely chopped
- 3 c. almonds, slivered
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Nutrition
Values are indicative, matched from the Open Food Facts food database. per 100 g
- 255kcalCalories
- 0.8gProtein
- 0.5gFat
- 62.0gCarbohydrates
- 57.0gSugars
- 0.8gFiber
- 2.0gSalt
Instructions
1. Combine mango slices and salt.
2. Let stand overnight.
3. Rinse with cold water and drain.
4. Combine sugar and vinegar; simmer 30 minutes.
5. Add mango slices and remaining ingredients and simmer for 1 hour or until mangoes are tender and chutney is of desired consistency.
6. Pour into hot sterilized jars and seal.
7. Makes 3 quarts.
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