Zanzibar Mango Chutney
A delicious chutney perfect for topping coconut crusted fish.
- 1 green mango unripe mango, peeled and cut into small pieces
- 1/2 small red onion cut into pieces
- 4 cloves garlic peeled
- 1 inch fresh ginger peeled
- 1 teaspoon cumin seeds
- 1 cinnamon stick
- 2 Tablespoons tomato paste
- 1 tablespoon oil
In a sauce pan add a tablespoon of oil and over medium high heat add in the chopped mango and onion.
In a mortar and pestle mix together the ginger, garlic and cumin until a paste forms
Add it in the pot along with the cinnamon stick and tomato paste.
Add a little bit of water to soften the mixture and let simmer stirring occasionally until done.
Calories: 336kcal | Carbohydrates: 51g | Protein: 5g | Fat: 16g | Saturated Fat: 1g | Sodium: 264mg | Potassium: 836mg | Fiber: 8g | Sugar: 35g | Vitamin A: 2728IU | Vitamin C: 90mg | Calcium: 122mg | Iron: 3mg