Green Mango Carrot Chutney With Ginger And Coriander Recipe
Servings: 1
Ingredients
- 3 x Green mangos, peeled & sliced off the pit
- 1 lrg Carrot, peeled & the ends trimmed
- 1 Tbsp. Fresh ginger, chopped
- 1 tsp Garlic, chopped
- 1/2 c. Red wine vinegar
- 3 Tbsp. Molasses
- 1 Tbsp. Coriander seed, crushed
- 2 Tbsp. Lime juice, (about 1 lime) Salt & freshly cracked pepper, to taste
Directions
- Using the largest holes of your kitchen grater, shred the mangoes and carrots. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving so the tastes mingle and mellow.
- Makes about 3 1/2 c.. This chutney will keep, covered and refrigerated, about 4 days. NOTESWhile we usually think of chutneys as being cooked, they can also be raw.
- In tropical climates, mangoes and similar fruits are used as vegetables when green and as fruits when they are ripe. Here, the firmness and slight tartness of the green mangoes give this chutney a distinctive texture and taste. This one can go with anything, but it's just as good by itself as a side dish/salad kind of thang. By [email protected] on Apr 06, 1997
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 715g | |
| Calories 532 | |
| Calories from Fat 20 | 4% |
| Total Fat 2.33g | 3% |
| Saturated Fat 0.4g | 2% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 88mg | 4% |
| Potassium 1930mg | 55% |
| Total Carbs 131.24g | 35% |
| Dietary Fiber 11.9g | 40% |
| Sugars 100.38g | 67% |
| Protein 3.83g | 6% |
