Ingredients
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4 green (under ripe) mangoes, peeled, seeded, and cut into strips
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3 cloves garlic, peeled
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1 (1 inch) piece fresh ginger root, chopped
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2 ½ cups white sugar
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1 teaspoon salt
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1 teaspoon cumin seed
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½ teaspoon red pepper flakes
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5 whole cloves
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4 cardamom seeds
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2 cardamom pods
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1 (3 inch) cinnamon stick
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1 cup distilled white vinegar
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5 black peppercorns, crushed
Directions
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Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
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The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.
Nutrition Facts (per serving)
| 107 | Calories |
| 0g | Fat |
| 27g | Carbs |
| 0g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 107 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 99mg | 4% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 3% |
| Total Sugars 26g | |
| Protein 0g | 1% |
| Vitamin C 10mg | 11% |
| Calcium 9mg | 1% |
| Iron 0mg | 2% |
| Potassium 65mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
