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5
4
5
5
Sweet-Sour Mango Pickles
Mango Chutney
6
6
2
1
cups water
cups brown sugar
cups white vinegar
teaspoon red coloring
gallon prepared green mangos (about 30)
cup rock salt
1
1
/
0
lbs. green mangos, cut up
large onion, chopped
lb. raisins
20 oz. can crushed pineapples
tablespoons chili powder
teaspoons ginger
teaspoons cinnamon
tablespoons dry mustard
tablespoon whole pickling spices
cups vinegar
1
2
1
2
1
1
2
1
3
3
1
3
/
4
1/2
1/2
Bring water, sugar, salt and vinegar to a boil; add coloring and set
aside to cool. Peel green mangos; slice in half. Cut half again lengthwise.
Pack into sterilized jars. Fill with cooled liquid and set aside for 24 hours.
Store in refrigerator.
lbs. brown sugar
Estimated Nutritional Values
Combine all ingredients in large pan and simmer two to three hours
until thick. Seal in hot sterilized jars.
Amount/Serving
% DV*
Amount/Serving
% DV*
UOG/GCE
Calories
100 kcal
0 Gm
5 % Carbohydrate
0 % Iron
27 Gm
0.3 Mg
20 Mg
0 IU
9 %
2 %
2 %
0 %
Total Fat
Saturated Fat
Cholesterol
Sodium
0 Gm
0 % Calcium
0 % Vitamin A
0 Mg
960 Gm 40 % Vitamin C
0 Gm 0 %
63 Mg 105 %
Protein
*Percent daily Values (DV) are based on a 2,000 calorie diet
Servings in this recipe:
80 (1 serving = 1/2 cup)
Milk:
0
Veg:
0
Fruit:
1
Bread:
0
Meat:
0
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