Mango Chutney, 2 Tbsp per svg
Nutritional Info
- Servings Per Recipe: 224
- Amount Per Serving
- Calories: 34.6
- Total Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 0.5 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 0.3 g
- Protein: 0.1 g
View full nutritional breakdown of Mango Chutney, 2 Tbsp per svg calories by ingredient
Introduction
a sweet-spicy-tangy condiment without the salt! Great with curries, and roast meats a sweet-spicy-tangy condiment without the salt! Great with curries, and roast meatsNumber of Servings: 224
Ingredients
-
Mangos, 16, peeled and sliced
Golden Raisins, 1 cup, packed
Raisins, 1/2 cup, packed
Juice of 2 Limes
Ginger Root, chopped, 1/3 cup
Garlic, minced, 1 Tbsp
Granulated Sugar, 6 cup
Cider Vinegar, 4 cup
1 tsp Red pepper flakes, or more to taste
Spice bag of:
2 cinnamon sticks
30 whole cloves
1 tsp whole coriander seeds
Directions
Makes 12-14 pints, 16 2-Tbsp servings per pint
Make a syrup of
6 cups sugar
4 cups cider vinegar.
Tie in a bag:
2 cinnamon sticks
30 whole cloves
1 tsp whole coriander seeds
When syrup just boils, add fruit and spice bag to boiling syrup. Simmer mixture 5 minutes til it begins to thicken. Remove spice bag. Put mixture in sterile jars and seal. Process pint jars 15 minutes in boiling water bath. (Have at least 2 inches above the tops of the jars. Jars do not touch.)
Number of Servings: 224
Recipe submitted by SparkPeople user JPTOWNSEND.
Make a syrup of
6 cups sugar
4 cups cider vinegar.
Tie in a bag:
2 cinnamon sticks
30 whole cloves
1 tsp whole coriander seeds
When syrup just boils, add fruit and spice bag to boiling syrup. Simmer mixture 5 minutes til it begins to thicken. Remove spice bag. Put mixture in sterile jars and seal. Process pint jars 15 minutes in boiling water bath. (Have at least 2 inches above the tops of the jars. Jars do not touch.)
Number of Servings: 224
Recipe submitted by SparkPeople user JPTOWNSEND.