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4 Serves
77 Mins
2 g
25 g
4 g
Peel and dice the green mango into small, uniform pieces using a chef's knife on a cutting board.
Ingredients, vitamins, and health benefits
Green Mango
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IndianVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
147 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
3 g / 28 gSugar
21 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
22 gAlcohol
0 g
Heat the olive oil in a saucepan over medium heat.
Add the diced green mango, chopped onion, and minced green chili to the saucepan, sautéing until softened.
Reduce heat to low and simmer the mixture for 50 minutes, stirring occasionally to prevent sticking.
Season the chutney with salt and pepper to taste before serving.
Fresh Cilantro
Ginger
Green Chili
Olive Oil
Onion
Salt
Black Pepper
Vitamin A
88 µg / 900 µgVitamin C
57 mg / 90 mgVitamin E
2 mg / 15 mgVitamin K
15 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
69 µg / 400 µgCalcium
23 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
18 mg / 420 mgPhosphorus
28 mg / 1,250 mgPotassium
298 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
21 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
52
g85
g11
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Indian
IndianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgAlcohol
0 g