Mango Chutney Recipe2013-05-12
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- Servings : 4
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
This information is per serving.
Calories from Fat23
This is a delightful mango chutney recipe.
It is a perfect blend of sweet and savory, with a bit of a kick from jalapeno peppers. You can easily adjust the amount of heat to your taste.
Mango Chutney Recipe
- 1 medium mango, cut into small cubes
- 1/3 (75 ml) cup onion, chopped
- 1/4 cup (50 ml) raisins
- 1/4 cup (50 ml) orange juice
- 2 tablespoons (30 ml) packed brown sugar
- 2 tablespoons (30 ml) walnuts, chopped
- 1 tablespoon (15 ml) cider vinegar
- 2 teaspoons (10 ml) jalapeno pepper or chili pepper, minced
- 2 teaspoons (10 ml) fresh lemon juice
- 1 teaspoon (5 ml) fresh ginger, peeled & minced
- 1/2 teaspoon (2 ml) garlic, minced
- 1/2 teaspoon (2 ml) lemon zest, grated
- 1/8 teaspoon (.5 ml) ground mace
- pinch ground cloves
Add all the ingredients to a large saucepan. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes or until the mango has become soft.
Let the chutney cool before serving. It's great served on grilled fish or as a spread on a chicken or turkey sandwich.
- You can process this recipe using a boiling water bath and it will keep indefinitely. It makes a great gift idea. Or pack in jars to keep or give away. If not processed in a boiling water bath though it will not keep as long.
Did You Know?…
Chutnies are a wonderful accompaniment to meats and this one works with fish as well.
Traditionally, Indian chutney is served alongside a curry and is used to sweeten up the meal a bit and cool down the heat of the curry.
You don’t need to be a curry fan though to love this chutney recipe.
It’s delicious served with chicken, turkey, pork, lamb or fish. Give it a try.
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