3 firm but ripe mangoes, peeled and cubed
Toss together mangoes,
vinegar, brown sugar, raisins, and 1 teaspoon salt.
Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
COOKS NOTE: This will keep well covered in the refrigerator for 3 weeks.
Per One Tablespoon Serving: 21 Calories; trace Fat (19.3% calories from fat); trace Saturated Fat; trace Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates.
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