Mango-Cranberry Chutney Recipe

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Ingredients

Count

Nutrition

1984

Calories

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Ingredients:

Serving

1 tbsp peanut oil
1 small vidalia or other sweet onion, chopped
pinch of salt
1 tsp curry powder
1 cinnamon stick, broken in half
1 cup granulated sugar
1 cup packed light brown sugar
1/2 cup cider vinegar
2 large underripe mangoes, peeled and cut into 3/4-inch dice
1 lb cranberries
1 tsp mustard seeds

Directions:

Heat 1 teaspoon of the oil in a large saucepan. Add the onion and salt and cook over moderately low heat, stirring, until the onion softens, about 8 minutes. Add the curry and cinnamon stick and cook for 1 minute. Stir in the sugars and vinegar and bring to a boil. Add the mangoes and cook, stirring occasionally, until softened, 35 to 40 minutes. Add the cranberries and cook over moderate heat for 40 minutes, crushing them against the sides of the pan.
Heat the remaining 2 teaspoons of oil in a small skillet. Add the mustard seeds and cook until they begin to pop, then stir them into the chutney. Transfer to a bowl and let cool.
Make Ahead: The chutney can be refrigerated for up to 2 weeks.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1984.13 Kcal (8307 kJ)
Calories from fat	135 Kcal
		% Daily Value*
Total Fat	15g	23%
Sodium	176.84mg	7%
Potassium	814.95mg	17%
Total Carbs	472.94g	158%
Sugars	431.74g	1727%
Dietary Fiber	23.58g	94%
Protein	0.78g	2%
Vitamin C	59.3mg	99%
Iron	3mg	17%
Calcium	244.2mg	24%

Amount Per 100 g
Calories	196.21 Kcal (821 kJ)
Calories from fat	13.35 Kcal
		% Daily Value*
Total Fat	1.48g	23%
Sodium	17.49mg	7%
Potassium	80.59mg	17%
Total Carbs	46.77g	158%
Sugars	42.69g	1727%
Dietary Fiber	2.33g	94%
Protein	0.08g	2%
Vitamin C	5.9mg	99%
Iron	0.3mg	17%
Calcium	24.1mg	24%

* 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.

Tastes

salty
savory
bitter
sweet

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