Low-Fat Mango Chutney


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


Slice mangos in half by cutting lengthwise close to seeds on either side.
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.
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
Makes 2-1/2 pounds.




1.0 servings


Friday, December 10, 2010 - 1:02am


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