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Mango Chutney

herbal.chef's picture
  Mangoes 6 Medium
  Cider vinegar 1 Cup (16 tbs)
  Cinnamon stick 2 (2 Inch Long)
  Ground cloves 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Seedless raisins 2 Cup (32 tbs)
  Sugar 1 Cup (16 tbs)
  Water 1⁄2 Cup (8 tbs)
  Diced preserved ginger/Candied ginger 1⁄3 Cup (5.33 tbs)

Peel and cube the mangoes.
Measure them.
There should be eight cups.
Set aside.
Combine the vinegar, cinnamon sticks, cloves and ground ginger in a saucepan.
Heat to the boiling point.
Add the mangoes, raisins, sugar and water.
Cook, stirring frequently, until of medium thickness, about forty five minutes.
Add the diced preserved or candied ginger and cook one minute longer.
Ladle into hot sterilized half-pint jars and seal at once

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3169 Calories from Fat 58

% Daily Value*

Total Fat 7 g10.6%

Saturated Fat 1.5 g7.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 92.5 mg3.9%

Total Carbohydrates 821 g273.8%

Dietary Fiber 46.9 g187.4%

Sugars 704.7 g

Protein 20 g40.3%

Vitamin A 257.6% Vitamin C 793.4%

Calcium 42.6% Iron 57.2%

*Based on a 2000 Calorie diet

Mango Chutney Recipe