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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