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Ingredientes
- 4 center cut lamb steaks
- 3 1/2 pounds green mangos
- 4 ounces diced ginger
- 3 1/2 c sugar
- 1 1/2 c vinegar
- 4 tablespoons worcestershire sauce
- 2 large garlic cloves
- 1 c minced onion
- 1/2 c seedless raisins
- 3/4 c lime juice
- 3/4 tsp ground ginger
- 1 crushed chilli pepper
Direcciones
- Peel and slice fruit 1/4-inch thick. Cover for 24 hours with brine made with 2 tablespoons salt to 1 quart water. Drain. Cook ginger in water to cover until almost tender. Drain; reserve water. Mix 4 tablespoons of reserved ginger water, sugar, vinegar, Worcestershire sauce and garlic. Bring to a boil. Add mangoes. Cook until fruit color brightens. Remove from syrup. Add ginger and remaining ingredients. Cook until onions are soft and mixture is desired thickness. Return fruit to syrup. Return to heat and bring to a boil. Pour into hot sterilized jars; seal. Makes 2-1/2 pints.
- Grill steaks 5 to 7 minutes per side. Serve with mango chutney. Makes 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 694g | |
| Recipe makes 4 servings | |
| Calories 1002 | |
| Calories from Fat 10 | 1% |
| Total Fat 1.16g | 1% |
| Saturated Fat 0.29g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 186mg | 8% |
| Potassium 1038mg | 30% |
| Total Carbs 255.26g | 68% |
| Dietary Fiber 7.2g | 24% |
| Sugars 232.85g | 155% |
| Protein 3.36g | 5% |
