MANGO CHUTNEY
Having Mango Ginger Chutney at your fingertips anytime you want to whip up a quick and delicious meal is a lifesaver!
Provided by Amy Duska
Categories Condiment
Time 30m
Number Of Ingredients 9
Steps:
- Cook the chutney: Add the ingredients to a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to bubble, reduce the heat to medium and simmer until it starts to thicken. Make sure to stir frequently to prevent the bottom from burning. It should take 20 minutes.
- Check for doneness: Place a small glass plate in the freezer while you are cooking the chutney. When you think it's done, spoon a small amount onto the plate and place it back into the freezer for 2 minutes. Run your finger through the chutney. If it stays separated on the plate, it is done. If it runs back together, the chutney needs a few more minutes of cooking to set.
- Store: Pour the chutney into a container with a lid. Store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 months.
Nutrition Facts : ServingSize 1 tablespoon, Calories 40 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 19 mg, Fiber 1 g, Sugar 9 g, UnsaturatedFat 2 g
MANGO CHUTNEY
A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Provided by Shirley Crowley
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h40m
Yield 240
Number Of Ingredients 17
Steps:
- In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
- Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
- Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g
GINGER MANGO CHUTNEY
Steps:
- Pop the mango, while still in the container, into the freezer for at least 2 hours.
- While the mango is freezing, wash the mason jar and lid thoroughly.
- In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper. Once the preserves begin to boil, turn off the heat and pull saucepan off to the side. Stir in frozen mango and salt. When the chutney is at room temperature, pour it into the jar and cover with a lid. Place in refrigerator.
- Chutney will last up to 1 month in refrigerator.
SPICY MANGO GINGER CHUTNEY
Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.
Provided by Sharon123
Categories Chutneys
Time 1h15m
Yield 8 pints
Number Of Ingredients 10
Steps:
- Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.
- Add remaining ingredients and let stand overnight.
- Bring to boil and boil rapidly until thick.
- Pour into hot sterilized pint jars, and seal.
- Makes about 8 pints.
- Enjoy!
Nutrition Facts : Calories 1506.8, Fat 1.7, SaturatedFat 0.3, Sodium 971.9, Carbohydrate 386.4, Fiber 17, Sugar 342.8, Protein 10.2
MANGO AND PORT CHUTNEY
Make and share this Mango and Port Chutney recipe from Food.com.
Provided by Latchy
Categories Chutneys
Time 1h50m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
- Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
- Spoon hot chutney into hot sterilised hars; seal while hot.
- Storage- In cool, dark place for about 6 months, refrigerate after opening.
MANGO CHUTNEY
A mango chutney recipe that can be made with just a few mangoes. Perfect for when they are not in season. I make one batch and can them in 1 cup jars. Serve over cream cheese with crackers. Yummy!!!
Provided by schmme
Categories Mango
Time 45m
Yield 5 cups, 50 serving(s)
Number Of Ingredients 13
Steps:
- Combine mangoes, apples, pepper, onion, sugar, raisins, ginger and vinegar in a saucepan.
- Bring to a boil over high heat, then reduce heat and boil gently for 20 minutes, stirring occasionally.
- Add lemon juice, curry powder, nutmeg, cinnamon, and salt.
- Boil gently for an additional 5 minutes.
- Ladle chutney into jars with a 1/2 inch headspace and process for 10 minutes for half-pint jars.
Nutrition Facts : Calories 41, Fat 0.1, Sodium 24, Carbohydrate 10.5, Fiber 0.5, Sugar 9.4, Protein 0.2
MANGO CHUTNEY
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Provided by Barney Desmazery
Categories Condiment
Time 2h15m
Yield Makes 3 x 300ml jars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium
FRAGRANT MANGO & APPLE CHUTNEY
The perfect gift or an essential Boxing Day condiment. You won't want your turkey leftovers to ever run out while this is in the fridge
Provided by Sara Buenfeld
Categories Afternoon tea, Buffet, Condiment, Lunch, Supper
Time 2h
Yield Makes 4 x 500ml jars
Number Of Ingredients 15
Steps:
- Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces - take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
- Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
- Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
- Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn't stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.
Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar
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