INGREDIENTS

INSTRUCTIONS

Slice mangos in half by cutting lengthwise close to seeds on either
side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much
mango flesh as possible from around pits, without including and
fibrous parts of pits.  Heat oil in a large saucepan. Add mangos,
ginger, garlic, salt, chili  powder, cumin and fenugreek. Cook gently 2
minutes, stirring. Stir in  vinegar, raisins, lemon juice and sugar.
Heat slowly to dissolve  sugar. Bring to a boil and simmer, uncovered,
35-40 minutes or until  liquid thickens and becomes syrupy and mangos
look translucent,  stirring frequently.  Meanwhile, wash and rinse pint
jars in hot soapy water; rinse. Keep  hot until needed. Prepare lids as
manufacturer directs. Ladle hot  chutney into 1 hot jar at a time,
leaving 1/4" headspace. Release  trapped air. Wipe rim of jar with a
clean damp cloth. Attach lid and  place in canner. Fill and close
remaining jars. Process 10 minutes in  a boiling-water bath.  Source:
Low-Fat Lifestyle  Forum;http://www.wctravel.com/lowfat/recipes.txt
Nutrition Facts  Amount Per Serving: Calories 174 - Calories from Fat
27. Percent Total  Calories From: Fat 15%, Protein 2%, Carbohydrate 83%
Totals and  Percent Daily Values (2000 calories): Fat 3g, Saturated Fat
0g,  Cholesterol 0mg, Sodium 242mg, Total Carbohydrate 36g, Dietary
Fiber  1g, Sugars 0g, Protein 1g, Vitamin A 2455 units, Vitamin C 18
units,  Calcium 0 units, Iron 1 units  MasterCook formatted by Brenda
Adams <adamsfmle@sprintmail.com>  Recipe by: Low-Fat Lifestyle Forum
Posted to MC-Recipe Digest V1 #760  by Badams
<adamsfmle@sprintmail.com> on Aug 25, 1997

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