Mango Chutney A Slow Cooker Easy Peasy Method Zwt 8 Food
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
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
MANGO CHUTNEY (A SLOW-COOKER EASY-PEASY METHOD) - ZWT-8
This is the last of 3 recipes featuring Indian cuisine that I found in 1 of my Grandparents.com Newsletters. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. This recipe comes from Anupy Singla's fabulous cookbook The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes & she added that it's good just mixed w/basmati rice as a side-dish. I allowed 15 min for ingredient prep, but there is no other real prep. I suggest you make this recipe to enjoy w/the Indian dishes you'll be making during the Tour. :-)
Provided by twissis
Categories Fruit
Time 6h15m
Yield 16 1-Tbsp Servings (2 Cups), 16 serving(s)
Number Of Ingredients 8
Steps:
- Put everything in the slow cooker & mix well (A 3 1/2 qt sized slow cooker was recommended).
- Cook on high for 6 hrs, until the mixture thickens. Serve on the side of Indian dishes.
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.
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
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
CARROT HALWA (MADE W/EASE IN SLOW COOKER) - ZWT-8
This is the 1st of 3 Indian recipes found in 1 of my Grandparents.com Newsletters. Carrots & milk may not sound like ingredients for a crowd-pleasing dessert, but 1 bite of Carrot Halwa (from Anupy Singla's The Indian Slow Cooker: 50 Healthy, Easy, Authentic Recipes) came w/a promise to chg your mind. A traditional Punjabi dish freq sweetened w/sugar & flavored w/nuts & raisins, Halwa is a smashing end to any meal. Use a 5 qt slow cooker & then serve hot or cold. This recipe yields 7 cups, but is easily halved. In that case, a smaller slow cooker may be used. NOTE: I found 7 recipes for Carrot Halwa & didn't compare all of them w/this recipe, but I do know 1 thing - None of them use a slow cooker as their cooking method. Cooking time does not include the slow cooker time & cooling time as neither requres real attention & I estimated 20 min for the time required to grate the carrots. *Enjoy!*
Provided by twissis
Categories Dessert
Time 55m
Yield 14 1/2 Cup Servings, 14 serving(s)
Number Of Ingredients 9
Steps:
- Grate the carrots by hand. (This dish is a labor of love & this is the only real labor part of it.) The carrots break down much better if they're hand grated. Alternatively, you can grate them in a food proc. Anupy Singla said the pre-grated, store-bought carrots aren't worth using as they're grated too thick & too long.) Put the carrots in the slow cooker.
- Bring milk to a boil on the stovetop & pour over the carrots in the slow cooker.
- Cook for 3 hrs on high. Remove the slow cooker lid & cook for another 3 hrs on high. Replace the lid (but leave slightly open) & cook on high for 3 more hours. By now, the carrots will be cooked & will look soft & watery.
- Transfer the carrot mixture to a wide, heavy pan & cook on the stovetop on med-high for 15 minutes.
- Add the sugar & cont cooking (stirring) for another 15 minutes. While stirring, slowly add the crushed almonds & the ghee or butter. Add the raisins + ground cardamom & cont stirring.
- When the carrot mixture pulls away from the sides of the pan on its own & becomes thicker, it's done. Take the pan off the heat & let the mixture cool for about 15 minutes. Garnish w/grd pistachio & almonds to serve.
Nutrition Facts : Calories 347.4, Fat 16.7, SaturatedFat 7, Cholesterol 29.6, Sodium 126.2, Carbohydrate 46.3, Fiber 3.2, Sugar 40.5, Protein 6.4
SLOW COOKER MEXICAN STEW (ZWT-8)
Found in 1 of my newsletters from Grandparents.com, this sure-to-be tasty recipe was submitted to them by reader Debra J. of O'Fallon, Missouri. They described it as a "meaty & lightly spiced stew". They already had this Dallas transplant on the hook w/Mexican fare, but big for me was "cooking made easy" w/my slow cooker. I revere my slow cooker! ... If you're unfamiliar w/hominy, it's frequently used in Southern, Southwest & Latin-style dishes & is made of corn kernels soaked in a weak powdered lime solution (I never knew that). You'll find canned hominy in the Latin or canned canned vegetable sections of your grocery store. (You will need to use a 5 qt slow cooker for this) *Enjoy!*
Provided by twissis
Categories One Dish Meal
Time 6h15m
Yield 6-8 Main Course Servings, 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a lrg skillet over med-high heat, cook onion & ground beef until meat is browned & onion is soft (about 10-15 min). Drain of any rendered fat & add the mixture to the slow cooker. Then pour the remaining ingredients on top (Do not drain any liquid from the cans) & stir well.
- You're done & the slow cooker does the rest. Cook on High for 6 hours or Low for 10 hours. Serving w/cheddar cheese, sour cream, avocado, corn chips or cilantro was suggested.
Nutrition Facts : Calories 564.1, Fat 17.5, SaturatedFat 6.5, Cholesterol 98.3, Sodium 1179, Carbohydrate 59.5, Fiber 15.3, Sugar 6.5, Protein 43.9
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.
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