Spicy Mango-Ginger Chutney
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Calories:
392
calories
Calories
Nutritional values
1 glass contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 392 cal. | (19 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 4 g | (3 %) | ||
| Carbohydrates | 81 g | (54 %) | ||
| Sugar added | 25 g | (100 %) | ||
| Roughage | 7.3 g | (24 %) |
more nutritional values
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin K | 0.5 μg | (1 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 152 μg | (51 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 157 mg | (165 %) | ||
| Potassium | 816 mg | (20 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 0.7 g | |||
| Uric acid | 69 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 79 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 Mangoes
- 5 centimeters ginger
- 2 red chili peppers
- 2 red onions
- 1 Tbsp vegetable oil
- 75 milliliters apple cider vinegar
- 150 milliliters Apple juice
- 1 tsp Turmeric (ground)
- 1 tsp mustard powder
- salt
- 100 grams brown sugar
- white, freshly ground peppers
Preparation steps
1.
Peel the mango, remove the fruit from the stone, and thinly slice. Peel and finely chop the ginger. Rinse and trim the chilis. Halve lengthwise and finely dice. Peel, quarter, and julienne the onions. heat the oil in a pan. Sweat the onion and the chili in the pan. Deglaze with the vinegar, apple juice, and 100 ml (approximately 3 ounces) of water. Add the turmeric, mustard powder, and sugar. Season to taste with salt and pepper and bring to a boil. Reduce the heat and simmer for 5 minutes. Add the mango, and simmer 5 minutes more. Season to taste, then transfer into the prepared jars. Seal tightly and cool completely.
