Recipe of Mango Fruit

Mango Pomegranate Chutney
Side/Appetizer ←Go Back
Ingredient large mango(diced), large pomegranate(seeded), golden raisin, ginger(diced), garlic clove (minced), balsamic vinegar, light brown sugar (firmly packed), salt, black pepper
Method of Preparation Cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate.Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this.Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan.Repeat with the other half of the pomegranate.Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.Store, refrigerated, in an airtight container.
Region Mainly belongs to the NA
Preparatoin Time 45mins
Serve Time NA
Calories 70.4
Nutritions (AMOUNT PER SERVING) Calories from Fat 3 (5%) Total Fat 0.4 g (0%) Saturated Fat 0.1 g (0%) Cholesterol 0 mg (0%) Sodium 76.9 mg (3%) Total Carbohydrate 17.1 g (5%) Dietary Fiber 1.5 g (6%) Sugars 13.8 g (55%) Protein 0.8 g (1%)
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