Mango And Red Pepper Chutney Recipe
5g
Net Atkins Count TM
Net Atkins Count TM
Prep Time: 10 Minutes
Style:Indian
Cook Time: 12 Minutes
Phase: Phase 3
Difficulty: Difficult
Style:Indian
Cook Time: 12 Minutes
Phase: Phase 3
Difficulty: Difficult
* Any adjustments made to the serving values will only update the ingredients of that recipe and not change the directions.
0.3g
Protein
1.8g
Fat
0.8g
Fiber
37.4cal
How to Calculate Atkins Net Carbs
Calories
How to Calculate Atkins Net Carbs
Atkins Net Carbs = Total Carbohydrates – Fiber – Sugar Alcohols/Glycerin (if applicable)
×INGREDIENTS
-
1 fruit without refuse
-
0 1/2 medium (approx 2-3/4" long, 2-1/2" dia)
-
1 pepper
-
1 tablespoon
-
2 tbsp chopped
-
0 1/4 tsp
-
0 1/4 tsp
-
0 1/4 tsp
-
0 1/8 cup
-
2 tbsp
-
1 tbsp
-
0 1/2 fl oz
DIRECTIONS
This recipe is fantastic served along side a freshly grilled protein such as chicken, fish or shrimp. Also delicious with pork.
- Peel mango; puree half and dice the remaining half. Set both aside. Dice the red pepper into 1/4-inch size pieces. Finely dice the jalapeno (remove the gills and seeds if a milder chutney is desired). Set aside.
- Heat the oil in a medium skillet over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the bell pepper, jalapeno, cinnamon, cumin, crushed red pepper, cilantro and mint. Cook until the peppers are tender; 6 minutes. Stir in the mango puree, mangoes, vinegar and lime juice. Cook another 2 minutes. Cool to room temperature and serve immediately or store in the refrigerator for up to two weeks in an airtight container.
Cooking Tip
Whether you’re feeding a family or cooking for one, you can update the serving settings above to reveal the required amount of ingredients.