Directions:
- In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
- In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
- If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
- Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 193.21 Kcal (809 kJ) | ||
| Calories from fat | 41.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.57g | 7% | |
|---|---|---|---|
| Sodium | 201.6mg | 8% | |
| Potassium | 186.33mg | 4% | |
| Total Carbs | 36.54g | 12% | |
| Sugars | 33.11g | 132% | |
| Dietary Fiber | 2.05g | 8% | |
| Protein | 1.55g | 3% | |
| Vitamin C | 36.1mg | 60% | |
| Iron | 0.5mg | 3% | |
| Calcium | 15.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 135.12 Kcal (566 kJ) | ||
| Calories from fat | 28.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.19g | 7% | |
|---|---|---|---|
| Sodium | 140.98mg | 8% | |
| Potassium | 130.3mg | 4% | |
| Total Carbs | 25.56g | 12% | |
| Sugars | 23.15g | 132% | |
| Dietary Fiber | 1.43g | 8% | |
| Protein | 1.09g | 3% | |
| Vitamin C | 25.3mg | 60% | |
| Iron | 0.3mg | 3% | |
| Calcium | 10.6mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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