Mango Chutney

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Portions:
12

Serving Size:
2 tablespoons

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein

Ingredients

  • 1 tablespoon canola oil
  • 1/2 cup onion
  • 2 tablespoons fresh ginger root
  • 2 teaspoons garlic
  • 3 cups mango
  • 1/4 cup packed brown sugar
  • 1/4 cup distilled vinegar
  • 2 tablespoons golden raisins
  • 2 tablespoons dried cranberries
  • 1/4 teaspoon red chili pepper flakes
  • 1/4 teaspoon ground allspice 

Preparation

  1. Finely chop onion. Mince ginger root and garlic.Cut mango into chunks. 
  2. In a medium skillet heat oil and sauté onion until soft. Add ginger and garlic; cook for 2 minutes.
  3. Add mango, sugar, vinegar, raisins, cranberries, pepper flakes and allspice.
  4. Bring mixture to a boil then reduce heat to medium. Continue cooking and stirring 10 to 15 minutes until fruit is soft and mixture is thickened.
  5. Refrigerate to chill. Serve with fish, poultry or meat.

Helpful hints

  • Use frozen mango when fresh is not in season.
  • Adjust chili flakes to your preference.

Submitted by: ²ÝÝ®ÊÓƵ® dietitian Sara from California.

Nutrients per serving

Calories 66

Protein 0 g

Carbohydrates 14 g

Fat 1 g

Cholesterol 0 mg

Sodium 4 mg

Potassium 110 mg

Phosphorus 11 mg

Calcium 12 mg

Fiber 1.0 g

Kidney and kidney diabetic food choices

  • 1 fruit, medium potassium

Carbohydrate choices

1

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