Mango Chutney Food

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).

MANGO CHUTNEY

Steps:

• Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
• Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)

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.

SWEET MANGO CHUTNEY

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.

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 GLAZED FISH

Steps:

• MANGO CHUTNEY: Can be stored up 2 weeks.
• In a saucepan, heat oil over medium-high heat until hot but not smoking.
• Add red onion, and cook until translucent, 4 to 5 minutes. Add green, yellow and red peppers. Stir for 1 minute.
• Add ginger, jalapeño peppers (if using), white vinegar, white sugar and mangoes.
• Simmer for 15-20 minutes, stirring occasionally, until the liquid has thickened slightly.
• Remove from heat, and allow to cool to room temperature. *Store in airtight container, refrigerated for up to 2 weeks.* Yield 4 cups, can be used on chicken, pork, vegetables and pasta to name a few.
• FISH:.
• Combine ginger, garlic, chutney and spices well.
• Marinate fish in mixture for at least 30 minutes.
• Heat oil in saucepan over moderate heat; cook fish 4-5 minutes on each side, or until cooked.
• Combine yogurt and cucumber together well.
• Serve fish with yogurt and salad; & a nice Sauvignon Blanc or White Zinfandel.

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:

• 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.

REAL INDIAN MANGO CHUTNEY

Steps:

• Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
• Drain and discard liquid from the mango.
• Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

MANGO CHUTNEY CHICKEN CURRY

Steps:

• In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.

SPICY MANGO CHUTNEY

Steps:

• Wash and sterilize your jam jars.
• Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.
• Add all of the spices, except the turmeric, and fry until toasted.
• Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.
• Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!

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.