Mango Ginger Chutney Food

MANGO AND GINGER CHUTNEY

Steps:

• Peel the mangoes with a vegetable peeler. Cut all the flesh away from the stone, then chop into bite-sized chunks and put into a large bowl. Stir in the sugar, cover and leave to marinate overnight.
• Put the mixture into a large pan, then add the other ingredients. Bring to the boil, reduce the heat and simmer gently for about 1½hr, stirring occasionally, until the mango is translucent and most of the excess liquid has evaporated.
• Remove the pan from the heat and leave the chutney to cool for 10min. Ladle it into sterilised jars, top with a waxed disc and seal while hot.
• Now, just assemble Arrange the labelled jars of chutney in a small wicker basket lined with coloured tissue paper.

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

Steps:

• Cook the chutney: Add the ingredients to a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to bubble, reduce the heat to medium and simmer until it starts to thicken. Make sure to stir frequently to prevent the bottom from burning. It should take 20 minutes.
• Check for doneness: Place a small glass plate in the freezer while you are cooking the chutney. When you think it's done, spoon a small amount onto the plate and place it back into the freezer for 2 minutes. Run your finger through the chutney. If it stays separated on the plate, it is done. If it runs back together, the chutney needs a few more minutes of cooking to set.
• Store: Pour the chutney into a container with a lid. Store in the fridge for up to 4 weeks or follow the canning instructions to store in your pantry for up to 18 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.

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.

SPICY MANGO GINGER CHUTNEY

Steps:

• Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.
• Add remaining ingredients and let stand overnight.
• Bring to boil and boil rapidly until thick.
• Pour into hot sterilized pint jars, and seal.
• Makes about 8 pints.
• Enjoy!

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:

• 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.

GINGER MANGO CHUTNEY

Steps:

• Pop the mango, while still in the container, into the freezer for at least 2 hours.
• While the mango is freezing, wash the mason jar and lid thoroughly.
• In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper. Once the preserves begin to boil, turn off the heat and pull saucepan off to the side. Stir in frozen mango and salt. When the chutney is at room temperature, pour it into the jar and cover with a lid. Place in refrigerator.
• Chutney will last up to 1 month in refrigerator.

MANGO CHUTNEY

Steps:

• Peel the mangoes and cut into small pieces, set aside.
• Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
• Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
• Add to the pan and cook for 10 minutes, stirring.
• Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
• Watch it carefully, as it can catch at this stage!
• Pour into sterilized jars, seal with cellophane covers and label.
• The chutney will keep for several months, but it doesn't last that long in our house.