Mango Chutney Best Ever Food

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

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.

MANGO CHUTNEY

Steps:

• Peel the skin the mango and cut the flesh into 1 inch cubes. Discard the seed.
• Using a piece of thin muslin cloth, tie up all the spices (cinnamon, cloves, cumin, coriander, and cardamom) into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango has become mushy, about 10 minutes.
• Add the vinegar, dried red chilies, salt, and sugar. Add more salt and sugar to taste.
• Lower the heat to simmer and cook for 15-20 minutes or until the chutney is thickened. Squeeze out the chutney sauce from the muslin cloth and discard it.
• Transfer to the mango chutney to a jar while it's still hot. Let cool and keep in the refrigerator for up to 4 weeks.

INDIAN SWEET MANGO CHUTNEY RECIPE - CHUNDA

Steps:

• Take the washed green mango and peel it.
• Now, grate it thinly using a handheld grater or machine.
• Heat oil in a pan over medium heat.
• Add onion seed, fennel and give it a quick stir.
• Now, add all the powdered spices and stir again.
• Finally, add the grated raw mango, lemon juice and saute everything for a minute.
• Lower the temperature and let the mango cook halfway through with all the spices for 3-4 minutes.
• Once, the mango is slightly cooked, add the grated jaggery, water, and cook on low heat for 7-8 minutes (stirring every minute).
• At this point, do a taste test and see if the spices, sugar, and salt are as per your need or customize accordingly.
• Finally, give the mango chutney a quick stir and turn off the heat.
• Transfer the chutney to a clean, dry jar or serving dish.
• Let the chutney cool for a few minutes and it will thicken up too.
• Serve the chutney with your fav savory dishes or store in the fridge in an airtight jar (once completely cooled).

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 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 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).

ABSOLUTE BEST MANGO SALSA

Steps:

• Mix first six ingredients together in large bowl.
• Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
• Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
• Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.

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.

MANGO CHUTNEY RECIPE

Steps:

• Wash the mangoes, dry and peel them. Chop them into bite sized pieces or wedges. Set aside.
• Grate the jaggery or pound it into small pieces. Set aside.
• Heat oil in a heavy bottomed vessel and once hot, add methi seeds and allow to turn red. Next add black onion seeds, fennel seeds and cloves and allow to splutter and saute for few secs.
• Next add the mango pieces and mix. Add turmeric powder and mix. Cook for 2 mts on low medium flame.
• Place lid, reduce flame to low and cook the mangoes in their own steam for 6-7 mts. Next add red chili powder and salt and mix.
• Add water and place lid. Allow the mangoes to cook till almost done and chunks of mango are visible. This could take about 15-18 mts.
• Add the jaggery and mix well. You will notice that the jaggery leaves water and the consistency of the chutney is thin. Cook without lid for another 10 mts or till the jaggery has completely melted and the sauce is getting thick.
• Add red chili powder, roasted cumin powder and salt and mix well. Turn off flame and allow to cool. On cooling it will thicken.
• Once the chutney has cooled, transfer to a sterilized air tight bottle and refrigerate for a few weeks.
• Serve as a dip, spread or relish.

MANGO CHUTNEY

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

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.

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.