Mango Chutney

mango-chutney
Photo by Paul Sirisalee
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  • Makes 6 1-cup gifts
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    Nutritional Information

    Per Serving

    • Calories 42 calories
    • Fat 1 g
    • Sat Fat 0 g
    • Cholesterol 0 mg
    • Sodium 41 mg
    • Protein 0 g
    • Carbohydrate 9 g
    • Sugar 8 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 5 mg

Heat the oil in a large saucepan over medium heat. Add the onion, ginger, and mustard seeds and cook, stirring, until softened, 2 to 3 minutes.

Add the chopped mangos, sugar, golden raisins, vinegar, and 1 teaspoon salt. Simmer, stirring, until the liquid is slightly thickened, 8 to 10 minutes; let cool. Refrigerate up to 2 weeks.

 

Ingredients

  1. Check 2 tablespoons canola oil
  2. Check 1 red onion, chopped
  3. Check 1 tablespoon chopped fresh ginger
  4. Check 1 teaspoon mustard seeds
  5. Check 8 mangos, chopped
  6. Check 1/2 cup granulated sugar
  7. Check 1/2 cup golden raisins
  8. Check 1/3 cup red wine vinegar
  9. Check kosher salt

Directions

  1. Heat the oil in a large saucepan over medium heat. Add the onion, ginger, and mustard seeds and cook, stirring, until softened, 2 to 3 minutes.
  2. Add the chopped mangos, sugar, golden raisins, vinegar, and 1 teaspoon salt. Simmer, stirring, until the liquid is slightly thickened, 8 to 10 minutes; let cool. Refrigerate up to 2 weeks.