Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Traditional Mango Chutney Recipe
    Lost? Site Map

    Traditional Mango Chutney

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

    Sort by:

    • on June 18, 2006

      This is really an excellent recipe. It's available throughout the Internet. I have a few suggestions. Make sure the mangoes are ripe but still pretty firm. The recipe says hard, but hard mangoes are not as flavorful, so try for the mid-point. Keep the heat to a simmer and don't cook it too much or it will turn to mush. Secondly, when you simmer the chutney the first time, keep the lid off the pot so that it can cook down. I think it's also a little too hot, so I recommend you cut the red pepper flakes down a little bit and then add some more during the second time you cook it if you want it hotter. It makes three and a half PINT jars, not 4 half-pint (one cup) jars. It's really simple to make and worth the effort.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 24, 2009

      With mangos plentiful in the store, I picked up a few to try my hand at making this. The results were a deliciously flavored chutney that we shall enjoy. I got 4 half pint jars or 2 pint jars from mine!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2006

      Wowza! what a sensational taste! I had only used a store bought chutney before--never again! The red pepper is perfect, unless you like it very mild, but I wouldn't change a thing. I made half of this recipe expecting to get nearly 2 pints, one for a friend and the rest for me. I followed the suggestion to let it cook down with the lid off for the first simmer. I got exactly 1 pint or 400ml. So the author is correct in 4 half pint jars for the full recipe. This was simple and straight forward to make and delicious! * tip* do all the chopping, dicing and grating the night before and it's a pleasure to put together the next day. cheers

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 05, 2000

    « Previous 1 Next »

    Advertisement

    Nutritional Facts for Traditional Mango Chutney

    Serving Size: 1 (1798 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 671.5
     
    Calories from Fat 14
    13%
    Total Fat 1.5 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 56.3 mg
    2%
    Total Carbohydrate 168.5 g
    56%
    Dietary Fiber 5.6 g
    22%
    Sugars 150.4 g
    601%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    limes

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites