Low-Fat Mango Chutney
By: Sheri Wetherell
Published: Friday, December 10, 2010 - 1:02am

Ingredients




3 Barely ripe mangos
2 tablespoons Corn oil
1 Piece ginger root peeled
chopped (3/4")
1 clv garlic -- crushed
1 teaspoon Salt
1/2 teaspoon Hot chili powder
1/4 teaspoon Cumin seeds
1/2 teaspoon Fenugreek
1 1/4 cups Malt vinegar
1/2 cup Seedless raisins
1 tablespoon Lemon juice
1 1/2 cups Light-brown sugar

Preparation

1 Slice mangos in half by cutting lengthwise close to seeds on either side. 2 Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. 3 Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To  4 Makes 2-1/2 pounds. 


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