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Mango And Red Pepper Chutney Recipe


Atkins Mango And Red Pepper Chutney
5g
Glucides nets Atkins™
Prep Time:10 Minutes
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

Calories

calculatorComment sont calculés les glucides nets?

INGREDIENTS

  • 1fruit without refuseMangos
  • 0 1/2medium (approx 2-3/4" long, 2-1/2" dia)Sweet Red Peppers
  • 1pepperJalapeno Peppers
  • 1tablespoonOlive Oil
  • 2tbsp choppedShallots
  • 0 1/4tspCinnamon
  • 0 1/4tspCumin
  • 0 1/4tspCrushed Red Pepper Flakes
  • 0 1/8cupCilantro (Coriander)
  • 2tbspPeppermint (Mint)
  • 1tbspOrganic Apple Cider Vinegar
  • 0 1/2fl ozLime Juice

DIRECTIONS

This recipe is fantastic served along side a freshly grilled protein such as chicken, fish or shrimp.  Also delicious with pork.
  1. 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.
  2. 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.

Comment calculer les glucides nets

Avec l’approche nutritionnelle AtkinsMD, le décompte net AtkinsMC est calculé en soustrayant le nombre de grammes de fibres et de polyols (comme la glycérine et les alcools de sucre) du nombre total de grammes de glucides contenu dans les aliments entiers. Ce calcul correspond au concept voulant que les fibres et les polyols ont des répercussions minimales sur le taux de glycémie dans les quantités dans lesquelles on les retrouve dans les produits.

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