Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 6 firm under-ripe mangoes , cubed
- 75 g raisins
- 250 ml (1 cup ) cider vinegar
- 200 g (1 cup) packed light brown sugar
- 2 tbsp garlic , finely chopped
- 1 ea. (½ cup) finely-chopped medium onion
- 1½ tbsp fresh ginger , scraped and minced
- 2 tsp salt
- ¼ tsp cayenne pepper
- ¼ tsp freshly ground black pepper
Directions
Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
Add mangoes, raisins, and onion and bring to the boil again.
Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking.
Add the garlic, ginger and seasoning and simmer for 5 minutes.
Remove from heat and allow to cool before serving.
Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.