Nutritional Info

Nutrition Facts

Serving Size 1 (88g)

Calories 42
Calories from Fat 7 (18%)
Amount Per Serving %DIV
Total Fat 0.8g 1%
Saturated Fat 0.5g 3%
Monounsaturated Fat 0.3g
Polyunsaturated Fat 0.1g
Trans Fat 0.0g
Cholesterol 7.6mg 3%
Sodium 236.5mg 10%
Potassium 108mg 2%
Total Carbohydrate 3.4g 1%
Dietary Fiber 0.4g 2%
Sugars 1.2g
Protein 3.3g 7%

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Recipe Description
This chutney combines the popular flavors of mango, mustard and vinegar to form an unforgettable marriage of flavors.  You want to make this dish 3 days in advance of serving, so all of the flavors have time to blend properly.
Prep time
72 hr 10 min
Cook time
20 min
Ready In
72 hr 30 min

Ingredients

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Serves To:USMetric
14 Ounce(oz)  large mango, pitted and finely chopped
2 Tablespoon(T)  lime juice
1 Tablespoon(T)  vegetable oil or peanut oil
2   shallots, finely chopped
2 Clove(clv)  garlic, finely chopped
2   fresh green chiles, seeded and finely sliced
1 Teaspoon(t)  black mustard seeds
1 Teaspoon(t)  coriander seeds
5 Tablespoon(T)  jaggery, grated, or light brown sugar
5 Tablespoon(T)  white wine vinegar
1 Teaspoon(t)  salt
1/4 Pinch(pn)  ginger, ground

Preparation

Put the mango in a nonmetallic bowl with the lime juice and set aside.  Heat the oil in a large skillet or pan over medium high heat.  Add the shallots and saute for 3 minutes.  Add the garlic and chiles and stir for an additional 2 minutes, or until the shallots are softened but not browned.  Add the mustard seeds and coriander seeds, then stir.  Add the mango to the pan with the jaggery, vinegar, salt and ginger, and stir.  Reduce the heat to its lowest setting and simmer for 10 minutes, until the liquid thickens and the mango becomes sticky.  Remove from the heat and let cool completely.  Transfer to an airtight container, cover, and chill for 3 days before using.

Additional notes

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Indian Mango Chutney
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