Mango Chutney

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Mango Chutney

 

Don't judge a mango's ripeness by its color. A ripe mango might have

a red blush or it might be all green. It should be slightly soft,

like a ripe avocado.

 

 

Ingredients

 

 

3 - ripe mangoes

1 - small onion, cut into small dice

1 - red bell pepper, cut into small dice

1 tablespoon finely chopped jalapeño pepper

2 cups (16 fl oz/480 ml) unsweetened apple juice

1 tablespoon rice vinegar (brown or white)

 

 

Preparation - Estimated cooking time: Over 60 minutes -

1 To dice mangoes, stand one up and slice the skin and flesh from

each side as a single piece, just clearing the long, flat seed.

Deeply score the flesh diagonally in both directions through to the

skin. Press the skin so the cut side pops out, looking like a hand

grenade, and slice cubes of mango off the skin. Repeat with remaining

mangoes.

2 Combine diced mangoes, onions, bell peppers, jalapeños, apple juice

and vinegar in a large saucepan. Bring to a boil, then reduce heat to

low. Simmer gently until mangoes are soft and translucent, about 30

to 40 minutes.

3 Puree half of the mixture in a blender or food processor. Transfer

to a bowl and stir in the remaining mango mixture.

4 Chill before serving.

 

Nutritional Analysis

Number of Servings: 3 cups (24 oz/720 g), 12 servings

Per Serving

Calories 59 Carbohydrate 15 g

Fat 0.2 g Fiber 1.3 g

Protein 0 g Saturated fat 0 g

Sodium 13 mg