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| Mango Chutney -- Low-Fat Recipe |
Category: Condiments / Low-Fat
Rating:
N/A
Servings: 10
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Ingredients
3 mangoes; barely ripe
2 tablespoon corn oil
1 piece ginger root; peeled and chopped
1 clove garlic; crushed
1 teaspoon salt
1/2 teaspoon hot chili powder
1/4 teaspoon cumin seeds
1/2 teaspoon fenugreek
1 1/4 cup malt vinegar
1/2 cup seedless raisins
1 tablespoon lemon juice
1 1/2 cup light brown sugar
Cooking Directions:
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 fibrous parts of pits.
Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look translucent, stirring frequently.
Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot 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 minutes in a boiling-water bath.
Source: Low-Fat Lifestyle Forum;http://www.wctravel.com/lowfat/recipes.txt
Nutrition Facts
Amount Per Serving: Calories 174 - Calories from Fat 27. Percent Total Calories From: Fat 15%, Protein 2%, Carbohydrate 83% Totals and Percent Daily Values (2000 calories): Fat 3g, Saturated Fat 0g, Cholesterol 0mg, Sodium 242mg, Total Carbohydrate 36g, Dietary Fiber 1g, Sugars 0g, Protein 1g, Vitamin A 2455 units, Vitamin C 18 units, Calcium 0 units, Iron 1 units
MasterCook formatted by Brenda Adams
Recipe by: Low-Fat Lifestyle Forum Posted to MC-Recipe Digest V1 #760 by Badams on Aug 25, 1997
sauces,condiments,low-fat
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