Directions:
- Combine water, salt, and 1 tablespoon vinegar in a large glass mixing bowl; stir well.
- Peel and slice each mango, and immediately drop into acidulated water. Rinse and drain in cold water.
- Grind together mango, onion, and garlic in a stainless steel stockpot, using coarse blade of meat grinder. Stir in remaining ingredients, mixing well. Cover and let stand at room temperature overnight.
- Cook over medium heat, stirring frequently, until mixture thickens.
- Quickly ladle chutney into hot sterilized jars, leaving 1/2-inch head space. Remove air bubbles. Cover at once with metal lids, and screw bands tight. Process in boiling-water bath 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 613.59 Kcal (2569 kJ) | ||
| Calories from fat | 10.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.15g | 2% | |
|---|---|---|---|
| Sodium | 1143.63mg | 48% | |
| Potassium | 1775.63mg | 38% | |
| Total Carbs | 152.78g | 51% | |
| Sugars | 51.12g | 204% | |
| Dietary Fiber | 17.59g | 70% | |
| Protein | 7.14g | 14% | |
| Vitamin C | 136mg | 227% | |
| Iron | 4.7mg | 26% | |
| Calcium | 143.4mg | 14% | |
| Amount Per 100 g | |||
| Calories | 71.75 Kcal (300 kJ) | ||
| Calories from fat | 1.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.13g | 2% | |
|---|---|---|---|
| Sodium | 133.73mg | 48% | |
| Potassium | 207.63mg | 38% | |
| Total Carbs | 17.87g | 51% | |
| Sugars | 5.98g | 204% | |
| Dietary Fiber | 2.06g | 70% | |
| Protein | 0.83g | 14% | |
| Vitamin C | 15.9mg | 227% | |
| Iron | 0.5mg | 26% | |
| Calcium | 16.8mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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