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Mango Chutney

  Mangoes 5 Pound (2.5 Kilogram)
  Salt 1⁄3 Cup (5.33 tbs)
  Water 8 Cup (128 tbs)
  Pickling spice 3 Tablespoon
  Red chilies/2 large red chilies 5 Small
  Green ginger 3 Tablespoon, chopped
  Vinegar 2 1⁄2 Cup (40 tbs)
  Sugar 4 Cup (64 tbs)

Choose half-ripe mangoes with pale yellow firm flesh.
Peel and slice.
Put in a bowl and soak overnight in salted water.
Drain well.
Prepare a cloth bag and in this put the three tablespoons of pickling spice, ginger and chopped seeded chillies.
Tie up and put in the vinegar and boil for 2-3 minutes.
Add sugar and stir till dissolved then add the mangoes.Bring to the boil and simmer till the mangoes are easily pierced with a fork.
When done the syrup should be clear and the mangoes partly transparent.
The pieces should remain whole and not become soft and mushy.
Remove from heat, take out the spice bag and pack mangoes into sterile jars.
Seal with airtight lids.

Recipe Summary

Difficulty Level: 
Side Dish
Preparation Time: 
5 Minutes

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Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4845 Calories from Fat 52

% Daily Value*

Total Fat 6 g9.6%

Saturated Fat 1.5 g7.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 447.2 mg18.6%

Total Carbohydrates 1221 g407%

Dietary Fiber 53.3 g213%

Sugars 1136.5 g

Protein 12 g24.1%

Vitamin A 351.8% Vitamin C 1107.1%

Calcium 29.4% Iron 29.3%

*Based on a 2000 Calorie diet

Mango Chutney Recipe