Guest guest Posted May 1, 2002 Report Share Posted May 1, 2002 * Exported from MasterCook * Fresh Mango Mint Chutney Recipe By :Robin Robertson Serving Size : 0 Preparation Time :0:00 Categories : Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 ripe mangoes -- peel, pit, dice (half-inch) 1 small shallot -- finely chop 1 small hot chile pepper -- seed, finely chop 2 tablespoons fresh lime juice 1 1/2 tablespoons sugar or substitute 1/4 teaspoon salt 1/4 cup fresh whole mint leaves 1. Place the mangoes in a medium size bowl. Add the shallot, chile, lime juice, sugar and salt and mix well. Cover and refrigerate for at least 30 minutes and up to several hours, before serving. 2. Just before serving, finely chop the mint and stir into the chutney. Description: " Page 318 " Source: " Vegetarian Meat and Potatoes Cookbook 2002 " S(Archived by:): " Veg-Recipes 2002 " Yield: " 2 1/2 cups " - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 385 Calories; 1g Fat (2.6% calories from fat); 4g Protein; 100g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol; 553mg Sodium. Exchanges: 1 1/2 Vegetable; 4 1/2 Fruit; 1 1/2 Other Carbohydrates. NOTES : Because this is a no-cook chutney, the flavors remain as bright as the colors of the ingredients. It's a great way to use ripe mangoes when there's no time to make a cooked chutney. It can be used to perk up grain and bean dishes or as a condiment for Cardamom spiced Lentil Potato Wraps (page 297). Nutr. Assoc. : 4088 0 0 0 1440 0 904152 Quote Link to comment Share on other sites More sharing options...
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