Method 1 1#N#In a large saucepan, place mango, sugar and vinegar; stir over low heat for about 5-10 minutes, or until sugar... 2 2#N#Add remaining ingredients; simmer, uncovered, stirring occasionally, for about 45 minutes or until mixture is thick. 3 3#N#Pour chutney into hot sterilised jars; seal. More ...
Our recipe for sugar-free mango chutney offers 98 calories per serving (not tablespoon) and is as low-calorie as it gets while still tasting fantastic. You may be intrigued by the photos and description of the recipe so far, but you’re probably still wondering, “well, okay, but what do you eat mango chutney with?”
Ingredients 1 3 large mango fruits, peeled and cut into chunks 2 1 red onion, finely diced 3 1 tsp freshly grated ginger 4 ½ tsp cinnamon 5 1 tbsp apple cider vinegar 6 3 dates, pitted and chopped 7 4 cloves 8 1 tbsp raisins 9 ½ tsp coriander seeds, crushed 10 2 tsp curry powder 11 4 tbsp water 12 Pinch of salt More ...
Begin by sterilizing your jars, and you’ll need enough jars for approximately 1 litre of chutney. I boil my jars for 20 minutes but you can place them in a 150°c oven for 20 minutes instead, so long as they don’t have rubber seals. Place everything together in a heavy based pot, stir, place over high heat and bring to the boil.