EatSmarter exclusive recipe

Tropical Spiced Chutneywith Golden Berries and Papaya

Tropical Spiced Chutney - Tropical Spiced Chutney - Fragrant and exotic - delicious addition to grilled meats and fish
Tropical Spiced Chutney - Fragrant and exotic - delicious addition to grilled meats and fish

(0)

Calories:33 kcal
Difficulty:easy
Preparation:50 min
Ready in:55 min
Low-sugar
Low-fat
lactose-free
Vegan
Advertisement
1 serving contains (Percentage of daily recommendation)
Calories33 kcal(2%)
Protein0 g(0%)
Fat0 g(0%)
Carbohydrates7 g(3%)
Added Sugar4 g(4%)
Roughage1 g(3%)

Recipe development: EAT SMARTER

Ingredients

For glasses

1ripe Mango (about 350 grams)
½unripe Papaya (about 250 ml)
5 ouncesCape gooseberries
3red Onion (about 150 grams)
1 piecefresh Ginger root (about 30 grams)
1green Chile pepper
4 ouncesCane sugar
¼ cupsWhite vinegar
½ cupsfiltered Apple juice
Salt
Pepper
Advertisement
Advertisement

Kitchen Utensils

1 Pot, 1 Measuring cups, 1 Cutting board, 1 Small knife, 1 Wooden spoon, 1 Peeler, 3 canning jars, 1 Tablespoon, 1 Ladle, 1 Kitchen towel

Directions

Display mode:
1 Rinse jars (each about 250 ml) (each approximately 8 ounces) and their matching lids with boiling water, then leave upside down to drain on a kitchen towel.
2 Peel mango, cut into slices, about 1 cm (approximately 1/2 inch) thick around the pit. Cut slices into small dice.
3 Peel papaya and scoop out the seeds. Cut into bite-sized pieces.
4 Remove outer husk of cape gooseberries.
5 Peel the onions and cut into 1 cm (approximately 1-inch) dice.  Peel and finely mince ginger root.
6 Rinse chile pepper and cut into very thin slices. (Remove seeds if you prefer less heat.)
7 Heat sugar in a pot, stirring, until it melts, then stop stirring and cook until caramel is light brown.
8 Add onions, ginger and chile. Stir in vinegar and apple juice and cook, stirring, until caramel has dissolved completely.
9 Add mango, papaya and gooseberries to pot. Simmer over low heat, stirring occasionally, for about 25 minutes. Season with salt and pepper.
10 Spoon hot chutney into prepared jars and secure lids. Let stand upside down for 5 minutes, then turn right sides up and let cool completely. Tip: To preserve for longer, process jars according to manufacturer's instructions (or visit http://nchfp.uga.edu/). Chutney tastes best 2-3 months after preparation.  
Advertisement

Comments

This recipe hasn't received any comments yet.

Leave a Comment



Tags