Salt-Free Mango Chutney Recipe

Name: Salt-Free Mango Chutney Recipe
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 2 Mangos; 1/4 cup White Onion; 2 tbsp Garlic Cloves; 1 tsp Red Pepper Flakes; 1/3 cup Brown sugar; 1/2 cup White vinegar; 1 cup Water; 2 tbsp Vegetable Oil

Anthony Valentine, Kidney-Friendly Chef

5 from 1 vote

The perfect balance of sweet and spicy, this salt-free mango chutney recipe goes great over chicken, turkey and pork. I adapted this recipe from a restaurant I use to be the sous chef of in Portsmouth, NH called the Blue Mermaid. I fell in love with it there, and carried it over to my website here. If you’re looking for a great tasting healthy chutney recipe than look no further. This low sodium chutney recipe is low so super easy and delicious and you can whip this up in around 30 minutes. If you enjoy this recipe, please comment below and share with your friends!

Add to Collection Print Recipe

Low Cal, Low Carb, Low Fat, Low Magnesium, Low Phosphorus, Low Potassium, Low Sodium

Total Time: 35

Servings: servings

Serving Size:0.25 cup

Nutrition

Calories:74 kcal

Carbs:18 g

Sodium:10 mg

Potassium:120 mg

Phosphorus:14 mg

Protein:1 g

Fiber:1 g

Instructions

Dice mangos to your desired size. You can do large, medium, or small dice here. Mince both the onions and garlic.
Add oil to pan, turn to medium and bring to temp. Add your onions, garlic, and sauté until onions and garlic are translucent. About 3-4 minutes. Add red pepper flakes and sauté for an additional minute.
Add mangos to the mix and cook for an additional 3-4 minutes.
Add all of your liquids, turn the stove on high and bring to a boil. Once boiling, add brown sugar and reduce it to a simmer. Simmer for 20-30 minutes until all liquid is gone and you're left with a thick, sticky sauce or jam-like consistency.
Spread on sandwiches or serve over seared tofu. If you eat meat, serve over chicken or turkey. Stays in the refrigerator for up to 1 week.

Full Nutrition

Nutrition Facts

Salt-Free Mango Chutney Recipe

Amount Per Serving (0.25 cup)

Calories 74 Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Sodium 10mg0%

Potassium 120mg3%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 16g18%

Protein 1g2%

Vitamin A 634IU13%

Vitamin B1 1mg67%

Vitamin B2 1mg59%

Vitamin B3 1mg5%

Vitamin B5 1mg10%

Vitamin B6 1mg50%

Vitamin C 20mg24%

Vitamin E 1mg7%

Vitamin K 2µg2%

Calcium 21mg2%

Copper 1mg50%

Folate 23µg6%

Iron 1mg6%

Manganese 1mg50%

Magnesium 8mg2%

Phosphorus 14mg1%

Selenium 1µg1%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (110)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.