MANGO CHUTNEY
This chutney is the ideal partner to jerk chicken. Be sure to get a ripe mango and Jamaican curry powder.
Provided by Adapted from
Yield 8
Number Of Ingredients 12
Steps:
- 1 In a medium saucepan over medium-high heat, heat the oil until shimmering
- 2 Add the onion and cook, stirring occasionally, until softened, about 3 minutes
- 3 Add the garlic and ginger and cook, stirring occasionally, until fragrant, 1 minute
- 4 Stir in the mango, brown sugar, raisins, dried cranberries, vinegar, curry powder and red pepper flakes, scraping any bits from the bottom of the saucepan
- 5 Bring the mixture to a boil and cook, stirring occasionally, until it begins to thicken, about 5 minutes
- 6 Watch carefully and reduce the heat slightly if the chutney begins to stick to the bottom of the saucepan
- 7 Reduce the heat to low and cook until the chutney has thickened, about 10 minutes more, stirring occasionally
- 8 Remove from the heat and transfer the chutney to a bowl
- 9 Stir in the lime zest and juice
- 10 Let cool before serving
Nutrition Facts : Calories 109 calories, Fat 1 g, Carbohydrate 23 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 13 mg, Sugar 17 g
EASY MANGO CHUTNEY
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
- Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.
MANGO-TAMARIND CHUTNEY
This chutney is sweet, hot and a little sour. You could use green mango in place of the ripe mango. Try this chutney with these spicy corn pakoras.
Provided by David Tanis
Categories easy, quick, condiments
Time 20m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- To make tamarind juice, put the pulp in a bowl and cover with 1 cup boiling water. Stir well and let soak for 10 to 15 minutes. Set a fine-meshed strainer over another bowl, add soaked tamarind and press hard with a wooden spoon to extract the juice. This should yield 1/2 cup tamarind juice. Discard the solids left in the strainer. (If using prepared tamarind juice, skip this step.)
- Add brown sugar and salt and stir to dissolve, then add onion, chile, ginger and diced mango and toss gently to combine. (Chutney may be prepared several hours in advance.) Just before serving, add mint and cilantro, if using.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 0 grams, Carbohydrate 58 grams, Fat 1 gram, Fiber 4 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 250 milligrams, Sugar 48 grams
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
TRADITIONAL MANGO CHUTNEY
Make and share this Traditional Mango Chutney recipe from Food.com.
Provided by truebrit
Categories Chutneys
Time 12h
Yield 4 half-pint jars
Number Of Ingredients 14
Steps:
- Mango: Hard, ripe, peeled, seeded and sliced.
- Place all ingredients in heavy saucepan over medium heat.
- Bring to boil.
- Lower heat and simmer for about 20 minutes, stirring frequently.
- Remove from heat, cover, and let stand for about 12 hours.
- Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
- Remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.
Nutrition Facts : Calories 671.5, Fat 1.6, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 168.6, Fiber 5.7, Sugar 150.4, Protein 3.3
MANGO-AND-MUSTARD CHUTNEY
Provided by Molly O'Neill
Categories easy, condiments, side dish
Time 15m
Yield 1 1/2 cups
Number Of Ingredients 10
Steps:
- In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat and stir in the lime juice, vinegar, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.
Nutrition Facts : @context http, Calories 164, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 181 milligrams, Sugar 34 grams, TransFat 0 grams
MANGO CHUTNEY
Categories Condiment/Spread Ginger Herb Vegetarian Quick & Easy Raisin Mango Anise Cinnamon Gourmet
Yield Makes about 4 cups
Number Of Ingredients 15
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.
MANGO CHUTNEY
Provided by Food Network
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
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.
CHUTNEY MUSTARD
Use this sweet and spicy spread on your favorite sandwich.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 2
Steps:
- In a food processor, combine chutney and mustard; process until smooth.
MOM'S MANGO CHUTNEY
My mom is well-known in this area for her homemade jellies, jams, and chutneys. This is the recipe she uses for her famous mango chutney. She got it from Southern Living but don't tell her friends ;)
Provided by ratherbeswimmin
Categories Mango
Time 3h
Yield 3 cups
Number Of Ingredients 15
Steps:
- Mix all the ingredients together in a large glass bowl.
- Cover and chill 8 hours.
- Transfer mixture to a large pot.
- Bring to a boil over medium heat.
- Lower the heat and cook 1 1/2 hours, stirring frequently.
- Divide mixture into airtight containers.
- Store in refrigerator up to 1 week; may keep in freezer for up to 6 months.
Nutrition Facts : Calories 801, Fat 2.3, SaturatedFat 0.3, Sodium 634.9, Carbohydrate 199.9, Fiber 8, Sugar 179.1, Protein 4.1
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