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Ingredientes
- 3 x Barely ripe mangos
- 2 Tbsp. Corn oil
- 1 x Piece ginger root peeled minced (3/4")
- 1 clv garlic -- crushed
- 1 tsp Salt
- 1/2 tsp Warm chili pwdr
- 1/4 tsp Cumin seeds
- 1/2 tsp Fenugreek
- 1 1/4 c. Malt vinegar
- 1/2 c. Seedless raisins
- 1 Tbsp. Lemon juice
- 1 1/2 c. Light-brown sugar
Direcciones
- Slice mangos in half by cutting lengthwise close to seeds on either side.
- Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add in mangos, ginger, garlic, salt, chili pwdr, cumin and fenugreek. Cook gently 2 min, stirring.
- Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 min or possibly till liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in warm soapy water; rinse. Keep warm till needed. Prepare lids as manufacturer directs. Ladle warm chutney into 1 warm jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 min in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if you like.
- Makes 2-1/2 pounds.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 139g | |
| Calories 509 | |
| Calories from Fat 248 | 49% |
| Total Fat 28.06g | 35% |
| Saturated Fat 3.65g | 15% |
| Trans Fat 0.08g | |
| Cholesterol 0mg | 0% |
| Sodium 2351mg | 98% |
| Potassium 705mg | 20% |
| Total Carbs 69.89g | 19% |
| Dietary Fiber 4.2g | 14% |
| Sugars 49.36g | 33% |
| Protein 3.47g | 6% |
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