Mango Apple Chutney Food

INSTANT POT® APPLE MANGO CHUTNEY

Steps:

• Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
• Let cool completely before storing in sterilized jars.

APPLE MANGO CHUTNEY

Steps:

• Heat a wide pan on low heat and add chopped Apple, Mango, chillies and ginger to it. Add 4-5 tablespoon of water and cover the pan with lid and let it cook for 8-10 minutes.
• Uncover and add sugar and salt to it and let it cook on medium heat for 15-20 minutes until mango pieces are tender and apple pieces are pulpy.
• In another small pan, heat oil and add nigella seeds to it. Once roasted add turmeric powder and sauté for a minute. Now add this tempering to the apple & mango mixture and mix well.
• Now add cinnamon powder, roasted cumin powder and vinegar to it. Mix it well and let it cook for 7-8 minutes until most of the water is evaporated and you get pulpy consistency.
• Add crushed cardamom seeds and mix. Switch off the heat and let it cool completely. Store in an airtight jar.

FRAGRANT MANGO & APPLE CHUTNEY

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.

MANGO CHUTNEY

Steps:

• Peel, stone and roughly chop the mangos; set aside.
• Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
• Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
• Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
• Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
• Divide among sterilised jars, seal and keep for up to 6 months.

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

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:

• 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).

EASY MANGO CHUTNEY RECIPE

Steps:

• Peel and dice the mangoes (this always takes the most time for me)
• Peel and dice half the onion and the garlic.
• Add the diced onion, ginger, garlic, mangoes, maple syrup, red wine vinegar, (and if using the optional coriander, smoked paprika, cardamom, cinnamon, and chili powder) to a heavy bottom pan over low-medium heat.
• Let simmer for about 7-10 minutes, stirring often. Then remove from heat and let cool slightly. As it cools, it should thicken up some.
• Season with salt and pepper to taste and enjoy with your favorite curries or burgers!

MANGO CHUTNEY

Steps:

• Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
• Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
• Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

MANGO CHUTNEY (BEST EVER!)

Steps:

• Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
• For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

MANGO-APPLE CHUTNEY

Steps:

• Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large 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.
• Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.

EASY APPLE CHUTNEY RECIPE

Steps:

• Peel and chop the onion, ginger and garlic.
• Also peel and chop the apples
• Add the apples, red wine vinegar, honey, onion, ginger, and garlic in a heavy bottomed pan and place pan over low heat and let simmer for 15 minutes. While cooking, make sure to stir often.
• Using a micro-plane grater, zest the lemon, being careful to not get any of the white part. And add the zest into the pan with the apples, etc.
• Cut the zested lemon in half and squeeze the juice into the pan.
• As the mixture cooks, the apples and onion should turn a golden brown like the honey.
• When the mixture has been simmering for 15 minutes and it is starting to thicken, remove it from the heat.
• Add in the chili flakes and season with salt and pepper to fit your taste.
• Enjoy immediately after it has cooled a bit or store in an airtight container and enjoy later.

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.

APPLE MANGO CHUTNEY

Steps:

• Add all of the ingredients to a pot and cook under low to medium heat (keep a slight simmer) for up to 1 hour or until apples are tender, stirring frequently.

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY

Steps:

• For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
• For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
• Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
• Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.