Magues Green Mango Chutney Food

RAW MANGO CHUTNEY | GREEN MANGO CHUTNEY

Steps:

• Rinse the mangoes well. Then, dry them with a kitchen towel.
• Peel and chop them into small pieces. Remove and discard the stones.
• In a blender or grinder, add the chopped mangoes, coconut, garlic, green chillies and salt as required.
• Grind all the ingredients with water to a smooth and fine consistency. Add water as needed while grinding.
• Transfer to a serving bowl.
• Serve Green Mango Chutney with Indian meals or with savory rice porridge.

HOW TO MAKE MANGO CHUTNEY

Steps:

• Add all the ingredients to a large saucepan. Bring the mixture to a boil. Reduce heat and simmer for 10 minutes or until the mango has become soft.
• Let the chutney cool before serving. It's great served on grilled fish or as a spread on a chicken or turkey sandwich.

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:

• Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
• Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
• Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

INDIAN SWEET MANGO CHUTNEY RECIPE - CHUNDA

Steps:

• Take the washed green mango and peel it.
• Now, grate it thinly using a handheld grater or machine.
• Heat oil in a pan over medium heat.
• Add onion seed, fennel and give it a quick stir.
• Now, add all the powdered spices and stir again.
• Finally, add the grated raw mango, lemon juice and saute everything for a minute.
• Lower the temperature and let the mango cook halfway through with all the spices for 3-4 minutes.
• Once, the mango is slightly cooked, add the grated jaggery, water, and cook on low heat for 7-8 minutes (stirring every minute).
• At this point, do a taste test and see if the spices, sugar, and salt are as per your need or customize accordingly.
• Finally, give the mango chutney a quick stir and turn off the heat.
• Transfer the chutney to a clean, dry jar or serving dish.
• Let the chutney cool for a few minutes and it will thicken up too.
• Serve the chutney with your fav savory dishes or store in the fridge in an airtight jar (once completely cooled).

SPICY MANGO CHUTNEY - RECIPE

Steps:

• Heat a pot to medium heat and add the olive oil.
• Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
• Add the seasonings and cook another minute, stirring.
• Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
• Enjoy!

MANGO CHUTNEY

Steps:

• Peel the mangoes and cut into small pieces, set aside.
• Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
• Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
• Add to the pan and cook for 10 minutes, stirring.
• Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
• Watch it carefully, as it can catch at this stage!
• Pour into sterilized jars, seal with cellophane covers and label.
• The chutney will keep for several months, but it doesn't last that long in our house.

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.

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

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.

MANGO CHUTNEY RECIPE

Steps:

• Wash the mangoes, dry and peel them. Chop them into bite sized pieces or wedges. Set aside.
• Grate the jaggery or pound it into small pieces. Set aside.
• Heat oil in a heavy bottomed vessel and once hot, add methi seeds and allow to turn red. Next add black onion seeds, fennel seeds and cloves and allow to splutter and saute for few secs.
• Next add the mango pieces and mix. Add turmeric powder and mix. Cook for 2 mts on low medium flame.
• Place lid, reduce flame to low and cook the mangoes in their own steam for 6-7 mts. Next add red chili powder and salt and mix.
• Add water and place lid. Allow the mangoes to cook till almost done and chunks of mango are visible. This could take about 15-18 mts.
• Add the jaggery and mix well. You will notice that the jaggery leaves water and the consistency of the chutney is thin. Cook without lid for another 10 mts or till the jaggery has completely melted and the sauce is getting thick.
• Add red chili powder, roasted cumin powder and salt and mix well. Turn off flame and allow to cool. On cooling it will thicken.
• Once the chutney has cooled, transfer to a sterilized air tight bottle and refrigerate for a few weeks.
• Serve as a dip, spread or relish.

MANGO CHUTNEY

Steps:

• Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
• Make seasoning paste:
• Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeño. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
• Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.

MAGUE'S GREEN MANGO CHUTNEY

Steps:

• Place the mango, raisins, serrano peppers, garlic, ginger, lemon zest, black pepper, molasses, cinnamon, and cloves into a large saucepan. Pour in the water and vinegar. Bring to a boil, then reduce heat to medium-low, and simmer uncovered until a jam-like consistency is attained, about 30 minutes. Stir frequently while cooking. Once thickened, cool, and store in the refrigerator. The chutney may also be frozen.