Mango Chutney
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 mango, chopped into at most 1/2 inch pieces1 small bell pepper, or even less (about 1/3 cup chopped)--red look best, but any other color is okay.3 or 4 strands of fresh chives, chopped fine1 tbsp cider vinegar1 tbsp sugar or honeyanother 1-2 tsp honey, to tastetsp or 2 of olive oil
Chop the ingredients. Saute pepper in a tsp or 2 of olive oil until it starts to soften.
Add mango. Let simmer in its own juices until halfway soft. Mix in vinegar, sugar and chives. Let simmer until mango is soft all the way through.
Taste. Add honey by the tsp until you get the taste you want. Let simmer until mango starts to get mushy.
If you're like me, you'll use this quickly, so you can just put it in a clean container in the fridge. If you make it in bulk or want it to keep longer, follow standard canning procedures.
Makes about 8 ounces. Nutritional data is for a 1/2 half serving.
Number of Servings: 16
Recipe submitted by SparkPeople user ELENASAN.
Add mango. Let simmer in its own juices until halfway soft. Mix in vinegar, sugar and chives. Let simmer until mango is soft all the way through.
Taste. Add honey by the tsp until you get the taste you want. Let simmer until mango starts to get mushy.
If you're like me, you'll use this quickly, so you can just put it in a clean container in the fridge. If you make it in bulk or want it to keep longer, follow standard canning procedures.
Makes about 8 ounces. Nutritional data is for a 1/2 half serving.
Number of Servings: 16
Recipe submitted by SparkPeople user ELENASAN.
Nutritional Info Amount Per Serving
- Calories: 19.8
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 0.4 mg
- Total Carbs: 3.9 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g
Member Reviews