Jalapeno Chutney
Note: (1) When making this recipe, make sure your kitchen is well ventilated because of the boiling jalapenos (2) Many folks will find this recipe hot enough as is, but I add 2 or 3 cups of peppers (rather than only 1/2 cup), to really make this recipe sizzle.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 ts salt
- 1/2 c water
- 1/2 c honey
- 4 medium fresh mangos
- 3/4 c raisins
- 1/2 c light brown sugar
- 3 c sugar
- 1/2 tb fresh garlic minced
- 1 tb lime juice
- 1/4 c vinegar
- 1/2 tb ginger (ground)
- 2 tb red bell pepper diced
- 1/2 c fresh jalapenos diced
- 1/2 tb fresh ground black pepper
- Carbohydrate 801.549355673572 g
- Cholesterol 0 mg
- Fat 2.39637083383317 g
- Fiber 16.0243914559006 g
- Protein 8.00686750370575 g
- Saturated Fat 0.477006083409033 g
- Serving Size 1 1 Serving (1510g)
- Sodium 66.0373333822648 mg
- Sugar 785.524964217671 g
- Trans Fat 0.8090680836445 g
- Calories 3093 calories
This stuff is great with pork, chicken or turkey... anything you want to give some kick! Peel mangos and cut from the pit. Chop into chunks. Place all ingredients into large pot. Bring mixture to boil and continue boiling uncovered for 25 minutes. Mixture will thicken slightly as liquid is reduced. Pour into large bowl of food processor, pulsing briefly to coarsely mince chutney before serving. Makes approximately 4 cups.
