Mango Chutney - JamaicaTheWorldWideGourmet.com
Nutritional values
per 100 g
Energy:84.4 kcal
Proteins:0.5 g
Fats:0.2 g
Carbohydrate:21.2 g
Fibers:1.4 g
Sugar:17.1 g
Cholesterol:0 mg
Sodium:157.1 mg
Calcium:15.4 mg
SIMILAR RECIPES
Green Mango Chutney
Mango Chutney
Green Mango and Tomato Chutney
Mango Chutney - India
Mango salsa with a jamaican twist
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
2000
g
unripe mango
125
ml
boiling water
1
piece of dried tamarind
1
clove of garlic, minced
125
ml
seedless raisins
500
ml
white vinegar
250
ml
sugar
10
ml
salt
2.5
ml
allspice
2.5
ml
chopped fresh chili
125
ml
fresh ginger, peeled and finely chopped
METHOD
- Soak the piece of tamarind in the boiling water for one hour;
- using the back of a spoon, break up the tamarind as much as possible into its soaking liquid; strain through a fine cloth;
- peel the mangos and remove the large flat pits; chop the flesh into small dice;
- in a large saucepan combine the mangos and the vinegar; bring to a boil and cook over high heat for 10 minutes, stirring constantly;
- add all the remaining ingredients; reduce the heat to low and let simmer 45 minutes;
- immediately put into hot sterilized jars.
CHEF'S NOTES
One of the jamaican favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney. The piece of dried tamarind in this recipe definitely imparts an authentic flavour, but depending on what's available, you could also use fresh or preserved, or leave it out completely.
