Mango-and-Mustard Chutney
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 2mangoes, peeled, pitted and cut into ā -inch dice
- Ā½red chili pepper, seeded and minced
- ā cup finely chopped red onion
- Ā¼cup orange or pineapple juice
- 2teaspoons lime juice
- 2teaspoons rice-wine or white vinegar
- 1teaspoon spicy English-style mustard
- Ā¼teaspoon kosher salt
- 2tablespoons chopped cilantro
- 2tablespoons chopped mint
Nutritional analysis per serving (3 servings)
163 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 4 grams dietary fiber; 34 grams sugars; 2 grams protein; 181 milligrams sodium
Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat and stir in the lime juice, vinegar, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.
Private Notes
Comments
I have used this recipe to mitigate the sweetness/blandness of a store-bought mango chutney, adding onion and other ingredients until result is less than half store-bought original. Fennel seeds always a good addition.
I have used this recipe to mitigate the sweetness/blandness of a store-bought mango chutney, adding onion and other ingredients until result is less than half store-bought original. Fennel seeds always a good addition.
Advertisement