Green Mango Chutney Food

GREEN MANGO CHUTNEY RECIPE

Steps:

• Wash raw mango in running water. Peel and cut it into small chunks and discard its stone.
• Add mango pieces, green chilli, ginger, cumin seeds, sugar and salt in a grinder jar.
• Grind them until medium coarse paste.
• Add coriander leaves and 1 tablespoon water; grind to a smooth paste. Serve it as an accompaniment or condiment with snacks and Indian meals.

MANGO CHUTNEY

Steps:

• Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
• In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
• In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

GREEN MANGO CHUTNEY

Steps:

• Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.

GREEN MANGO CHUTNEY

Steps:

• Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
• Tip the mangoes into a colander and drain well.
• Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
• Bring the saucepan to the boil over medium heat, stirring occasionally.
• When the mixture is boiling, reduce the heat and simmer for 2 hours.
• Bottle immediately in clean, warm, sterilised jars and seal tightly.
• This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.