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Arlette Therese Abdallah
Mango chutney with red onion
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Ingredients
Directions
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Smother the onions for about 15 minutes in the olive oil until soft.
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Cook the mango gently in the vinegar for about 5 minutes.
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Stir in the sugar, ginger, a pinch of salt and cayenne pepper and gently boil in about 20 minutes until a syrupy mass. Scoop the red onion through.
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Spoon the chutney into the jam jar, turn the lid on and let the pot cool down in a cool, dark place. Allow the flavors to be withdrawn for at least 1 day.
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Delicious with chicken, ham, cheese and curries.
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Nutrition
1325Calories
Sodium0% DV0g
Fat34% DV22g
Protein16% DV8g
Carbs88% DV264g
Fiber0% DV0g
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