How To Make Carrots and Mango Chutney Wraps
Each bite of these mango chutney wraps is bursting with flavors! Crunchy carrots and tart fruit chutney are sandwiched in pita rounds for a tasty dish.
Serves:
Ingredients
- 2russet potatoes
- 2garlic clove
- water,as needed
- 1tbspbutter
- ½tspsalt
- ¾tspcurry powder
- 1cuppeas,frozen
- 2pita rounds
- 2carrots
For Mango Chutney:
- 2mangos
- 1small red onion
- 1cupdried cranberries
- ½cupcider vinegar
- 1½cupssugar
- 2tbspcooking oil
- ¼tspground cloves
- 1tspground ginger
- 1tspground black pepper
- ½tsppowdered dry mustard
- 2tspsalt
Instructions
-
Combine the mango chutney ingredients in a saucepot. Simmer on low heat, stirring occasionally, for 45 to 50 minutes, or until syrupy. Use the chutney hot or cold.
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Fill the pot halfway with water and bring the potatoes and garlic to a boil over high heat. Then, reduce the heat to medium and boil for about 10 to 15 minutes, until the potatoes break apart when you stab them with a fork.
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Turn off the stove, carefully dump the pot out into the colander, then dump the potatoes back into the pot. Add the butter and spices, smash with the potato masher, and then stir in the peas.
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Divide the mixture among the pita halves and add some carrot and a couple of spoons of Mango Chutney to each sandwich.
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Serve and enjoy.
Nutrition
- Calories: 816.77kcal
- Fat: 12.30g
- Saturated Fat: 2.77g
- Trans Fat: 0.14g
- Monounsaturated Fat: 5.70g
- Polyunsaturated Fat: 2.95g
- Carbohydrates: 176.47g
- Fiber: 11.89g
- Sugar: 122.95g
- Protein: 9.95g
- Cholesterol: 7.63mg
- Sodium: 1292.36mg
- Calcium: 79.01mg
- Potassium: 1122.65mg
- Iron: 3.51mg
- Vitamin A: 383.64µg
- Vitamin C: 86.28mg
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