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Mango chutney

for 10pcs /125ml bottles

  • 4 pcs mangoes, peeled and chopped
  • 1/2 pcs sweet red pepper, chopped
  • 300 g cane sugar
  • 1 pcs big onion, finely chopped
  • 125 g golden raisins
  • 100 ml white vinegar
  • 2 tbsp ginger, peeled, finely chopped
  • 1 tbsp lemon juice
  • 1 pcs chili pepper, finely chopped (optional)
  • 1 tsp nutmeg, ground
  • 1 tsp cinnamon, ground
  • 1 tsp salt

  1. Combine mangoes, red pepper, sugar, onion, raisins, vinegar, and ginger in a large non-stick saucepan.
  2. Bring to a boil over high heat, then reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
  3. Add lemon juice, chili, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
  4. Spoon the chutney into cold, clean bottles when the chutney is still warm. Make the bottles full to avoid most of the air staying. Close it and cover them with a blanket. Let them cool down slowly.

Good points

  • Very low in saturated fat
  • No cholesterol
  • Very high in vitamin B6
  • High in vitamin C

Preparation time: 25 min
Portions: 10
Difficulty: easy
Cuisine: International
General (in 1 portion)
Calories: 241.84 kcal
Carbohydrates: 62.13 g
Cholesterol: 0 mg
Sugar: 56.72 g
Protein: 1.81 g
Fat: 0.65 g

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Copyright: Zsófia Michelin-Corporatum Oy, Content pictures copyrigh: Shutterstock, Development: e-Com