MANGO GINGER CHUTNEY RECIPE
This is great with grilled chicken or pork chops. Serve with cream cheese and crackers for a nice appetizer with cocktails.
Provided by Alton Brown
Categories Side Dish
Time 40m
Number Of Ingredients 13
Steps:
- With a sharp knife, slice the mango vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern and push the skin side out to expose the flesh. Slice the flesh away from the skin.
- In a saute pan heat the oil and red pepper flakes being careful not to burn them. Add the onions and sweat until soft. Add the ginger and bell pepper, sauté for 1 to 2 minutes. Add mango and cook for a minute longer.
- In a small bowl combine the pineapple juice, vinegar, sugar and curry powder. Add to the pan and stir to combine. Bring the mixture to barely a simmer and let it reduce for 30 minutes, stirring frequently. Season to taste with salt and pepper. Stir in the raisins and the macadamia nuts.
Nutrition Facts : Calories 123 kcal, Carbohydrate 22 g, Protein 1 g, Fat 4 g, Sodium 85 mg, Fiber 2 g, Sugar 18 g, ServingSize 1 serving
10-MINUTE MANGO AND GOLDEN RAISIN CHUTNEY
This delicious, flavorful chutney is the perfect topping for masala turkey buddha bowls!
Provided by Jaden
Categories condiment
Number Of Ingredients 10
Steps:
- Heat a medium skillet over medium heat and swirl in the cooking oil. Add in the red pepper flakes and curry powder, and stir continuously for 15 seconds to release the aromatics. Add in the red onion, ginger and garlic. Continue to cook for 2-3 minutes, until the onion is soft and translucent. Adjust your heat to avoid burning the spices!
- Add in the red wine vinegar and the water, and turn the heat to medium high. Continue to stir and cook the mixture until the liquid bubbles. Stir in the mango preserves and the raisins and continue cooking until the sauce has thickened, about 1 minute more. Transfer sauce to a mason jar.
- This sauce can be served warm or cold (we prefer warm!) To warm the sauce, remove the mason jar lid and microwave in 30 second intervals at 50% power. You can add a little water if the sauce is too thick.
MANGO AND GOLDEN RAISIN CHUTNEY
This is great with grilled chicken or pork chops. Serve with cream cheese and crackers for a nice appetizer with cocktails. Recipe by Alton Brown.
Provided by Garlic & Zest
Categories Vegan Vegetarian Low-Carb Pescatarian Sauces and Dressing Spreads and Dips Nut-Free Dairy-Free Shellfish-Free Gluten-Free Egg-Free Thanksgiving Christmas Fish-Free Peanut-Free Grain-Free Tomato-Free
Time 45m
Yield 6
Number Of Ingredients 14
Steps:
- Toast the Macadamia Nuts (1/4 cup) and then roughly chop them. Dice the Onion (1 1/4 cup) and Red Bell Pepper (1/2 cup). Grate the Fresh Ginger (2 tablespoon) and peel the Mango (2 pound).
- With a sharp knife, slice the mangoes vertically along either side of the pit, so you have two disc shaped slices. Score the mango flesh in a diamond pattern, and push the skin side out to expose the flesh. Slice flesh away from skin.
- In a saute pan, heat the Vegetable Oil (1 1/2 tablespoon) and Crushed Red Pepper Flakes (1/2 teaspoon). Add the onions, and sweat until soft. Add the ginger and red bell pepper. Saute for 1-2 minutes. Add mangoes and cook 1 minute longer.
- In a small bowl, combine Pineapple Juice (1/2 cup), Apple Cider Vinegar (1/4 cup), Brown Sugar (1/4 cup), and Sweet Curry Powder (2 1/4 teaspoon). Add to the pan, and stir to combine. Bring mixture to a low simmer, and let reduce for 30 minutes.
- Stir mixture frequently. Season with Kosher Salt (to taste) and Ground White Pepper (to taste). Stir in Golden Raisins (1/4 cup) and the macadamia nuts. Enjoy!
Nutrition Facts : Calories 40 calories, Protein 0.4 g, Fat 1.4 g, Carbohydrate 7.4 g, Fiber 0.7 g, Sugar 6.3 g, Sodium 1.0 mg, SaturatedFat 0.6 g, TransFat 0 g, Cholesterol 0 mg, UnsaturatedFat 0.7 g
MANGO CHUTNEY
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Provided by Eleanor Topp
Categories Condiment/Spread Ginger Vinegar Raisin Apple Mango Curry Bell Pepper Boil Sauce Secrets
Yield Makes 5 cups (1.25 L)
Number Of Ingredients 13
Steps:
- 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
- SERVING SUGGESTION: Chutney Butter
- Serve with grilled or barbecued chicken parts.
- Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
- Makes 1/4 cup (50 mL).
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.
SWEET MANGO CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
EASY MANGO CHUTNEY NAAN BREADS
The perfect accompaniment to a veggie curry
Provided by Jane Hornby
Categories Side dish
Time 23m
Number Of Ingredients 5
Steps:
- Mix the flour in a bowl with 2 tsp salt and the yeast. Make a well, add the water and oil then mix to a rough dough. Leave it to sit for 5 mins as it is. Flour the work surface and hands, then knead the dough for 1-2 mins until smooth and springy. Leave it to sit for 10 mins in a warm place, covered with oiled clingfilm. Don't worry about waiting for it to double in size.
- Cut the dough in to 8 even pieces, roll each one out into a thin circle. Spoon 1 tsp mango chutney into the middle of the circle, then fold one side over to make a semi-circle shape. Press the edges together. Heat the grill to high. Dust a baking sheet with flour, then grill the breads for 1 ½-2 mins on each side until puffed and golden. You'll need to do this in a few batches. Serve with the curry.
SPICED GINGER TOMATO CHUTNEY - RELISH WITH GOLDEN RAISINS
A fruity chutney with a spicy kick! Goes great with roast meats or sausages, cheddar cheese, or as a spread for sandwiches. I like to make at the height of summer, when tomatoes are at their peak flavor. Lovely canned or frozen for gift giving.
Provided by BecR2400
Categories Chutneys
Time 1h20m
Yield 2 1/2 cups Chutney, 24 serving(s)
Number Of Ingredients 10
Steps:
- Place all ingredient except the raisins into a heavy saucepan. Simmer, stirring often, until most of the liquid has evaporated and sauce is thick and syrupy--about 45 minutes.
- Stir in the raisins and cook for another 5-10 minutes until plump. Note that chutney will thicken as it cools (it will become the consistency of strawberry jam once it cools).
- Pour into clean jars, cover and refrigerate for up to three weeks. Alternatively, freeze or pour into sterile jars and seal---keeps up to one year.
MANGO AND RED PEPPER CHUTNEY
Categories Condiment/Spread Ginger Vinegar Raisin Mango Spice Bell Pepper Jalapeño Simmer Gourmet
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
- Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
- Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.
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
SPICED MANGO CHUTNEY WITH CHILES
Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies. It's welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal. There are thousands of varieties of mangoes, but two are predominant. The Tommy Atkin is green, blushed with rose, and as large as a softball. The champagne mango, the size of a large peach, is pale gold, with a floral flavor. I prefer the champagne, which tends to be less fibrous and has an impossibly lovely scent, but any mango is a boon. The fruit is full of such promise.
Provided by Cathy Barrow
Categories condiments
Time 2h
Yield 5 half-pint jars (5 cups)
Number Of Ingredients 12
Steps:
- Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
- Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 6 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
- In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together. Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin. Add to the pot and stir well. Add the lime leaves.
- Wearing gloves, slice the chiles into rings. Remove seeds if you wish. Decide how much chile suits your taste. (If you are heat averse, start with half the recommended amount and taste. The chiles may be omitted altogether for a sweeter chutney.)
- Bring heat up to medium and stir occasionally as mixture comes to a boil. Bring to a good hard boil, stirring all the time. Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens. Adjust heat as needed without losing the boil and continue to stir.
- After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail. Turn off heat and discard the lime leaves.
- Ladle the hot chutney into warm jars, leaving 1/2-inch headspace. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
- Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams
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