Recipe courtesy of Cheryl Smith
Green Mango Chutney
- Yield: 2 large jars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 797
- Total Fat
- 10
- Saturated Fat
- 1
- Carbohydrates
- 186
- Dietary Fiber
- 15
- Sugar
- 165
- Protein
- 7
- Cholesterol
- 0
- Sodium
- 34
- Total: 1 hr 45 min
- Prep: 30 min
- Cook: 1 hr 15 min
Ingredients
1 tablespoon vegetable oil, plus 1/4 cup vegetable oil
1 onion, small dice
2 jalapenos, seeded and diced
1/2 teaspoon whole cumin seeds
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground coriander
4 green mangoes, peeled, cored, and sliced
2 limes, juiced
1/4 cup rice wine vinegar
2 tablespoons ginger, minced
1 cup Demerara sugar
Directions
- Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.