Mango Chutney Caribbean Food

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 CARIBBEAN

Steps:

• Combine peppers, vinegar, salt and sugar in a large pot.
• Cook over medium heat until sugar dissolves.
• Add remaining ingredients and bring to a boil.
• Simmer, undisturbed for 4 hours.
• Remove from heat, cover and set aside for 2 hours.
• Refrigerate overnight.
• OR
• Can using safe technique.

GREEN MANGO CHUTNEY

Steps:

• Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.

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.

MANGO CHUTNEY

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

MANGO CHUTNEY

Steps:

• Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.

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.

HOT LIME AND MANGO CHUTNEY

Steps:

• Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
• Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
• Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.