REFRIGERATOR MANGO CHUTNEY

Name: REFRIGERATOR MANGO CHUTNEY
Cook time: 40 mins
Yield: Makes 4 cups.
Ingredients: 3 cups coarsely chopped peeled mangoes; 1 1/2 cups orange juice; 1 cup chopped red onion; 1 cup golden raisins; 1/4 cup white wine vinegar; 2 tbsp packed golden brown sugar; 1 tbsp finely chopped seeded jalapeno pepper; 2 tsp ground coriander; 1 tsp ground cumin; 1 tsp ground ginger; 1/2 tsp salt; 1/4 tsp turmeric; 1/4 tsp ground cloves; 1/4 tsp nutmeg; 1/8 tsp cayenne pepper

This homemade mango chutney is made with fresh mango, raisins, jalapeno and plenty of spices. There’s no need to process it — the chutney can linger in the fridge for up to a week or stay in the freezer for up to one month.

Yield: Makes 4 cups.

July 02, 2019

Ingredients

3 cups coarsely chopped peeled mangoes
1 1/2 cups orange juice
1 cup chopped red onion
1 cup golden raisins
1/4 cup white wine vinegar
2 tbsp packed golden brown sugar
1 tbsp finely chopped seeded jalapeno pepper
2 tsp ground coriander
1 tsp ground cumin
1 tsp ground ginger
1/2 tsp salt
1/4 tsp turmeric
1/4 tsp ground cloves
1/4 tsp nutmeg
1/8 tsp cayenne pepper

Directions

Combine all ingredients in a large nonreactive saucepan. Bring to a boil over medium heat.
Reduce heat and simmer, uncovered, stirring occasionally, until mangoes and onion are softened and mixture is slightly thickened, about 40 minutes; cool.
Cover and refrigerate for at least 2 hours or up to 1 week.
May be frozen for up to 1 month.

Nutritional analysis per 1/4 cup: 71 calories, 0.3 g fat, 0.9 g protein, 17.5 g carbohydrate, 1.2 g fibre, 76 mg sodium

Book your group cooking class

Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.