Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Mango | 1 cup diced (165g) | 99 |
| Apple Cider | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Kiwi | 1 medium (69g) | 42 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Cloves | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Papaya | not in our table | 0 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 ripe mango, peeled, pitted and diced
- 1 cup fresh pineapple, diced
- 1 small papaya, peeled, seeded and diced
- 1 medium red onion, diced
- 2 to 3 garlic cloves, minced
- 1 tbsp. fresh ginger, minced
- 3/4 cup red wine vinegar
- 1/4 cup apple cider or juice
- 1/3 cup brown sugar
- 1/2 tsp. ground cloves
- 1/2 tsp. ground cumin
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. sea salt
- 1 kiwi fruit, peeled and diced
- =
Directions
Place all ingredients, except the kiwi, in a non-reactive saucepan. Bring to a simmer over medium heat and then cook for 15 to 20 minutes, stirring occasionally. Lower the heat as the mixture begins to thicken. Stir in the kiwi and cook for another 5 minutes. Allow the chutney to cool to room temperature, then refrigerate. If refrigerated, the chutney should keep for 2 weeks. Serve on the side of grilled fish, chicken or vegetables