REAL INDIAN MANGO CHUTNEY
This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h10m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 27.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 25.5 g
MANGO CHUTNEY (BEST EVER!)
Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!
Provided by Kimberly Killebrew
Categories condiment
Number Of Ingredients 15
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.
Nutrition Facts : ServingSize 1 tablespoon, Calories 24 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g
NEPALI (INDIA) MANGO CHUTNEY
Found in the search for good recipes to use mangos during an abundant crop year. This is a rich, dark chutney with an exotic flavor. Others will, likely, not be able to identify the spice combination. Very nice and different.
Provided by Ambervim
Categories Chutneys
Time 1h
Yield 4 Pints
Number Of Ingredients 12
Steps:
- Peel the mango with knife (good result with potato peeler).
- Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
- Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
- 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
- almost evaporated, leaving behind a thick syrup.
- Remove from heat.
- Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
- weeks.
Nutrition Facts : Calories 564.3, Fat 1.6, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 137.9, Fiber 6.3, Sugar 129.8, Protein 3.4
MANGO CHUTNEY (NEPALI SPICED CHUTNEY WITH RIPE MANGO)
This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc.
Provided by Tulsi Regmi
Categories Mango
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pan, heat oil; splitter cumin seeds until dark brown.
- Add chilies, garlic, ginger, timur, asafetida, and salt.
- Fry for a minute or so.
- Add mango chunks, tamarind paste and brown sugar.
- Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
- Remove from heat and let rest to cool.
- Puree the mango mixture into a smooth paste-like mixture.
- Put in a sterilized, air tight jar and refrigerate.
EASY MANGO CHUTNEY NAAN BREADS
The perfect accompaniment to a veggie curry
Provided by Jane Hornby
Categories Side dish
Time 23m
Number Of Ingredients 5
Steps:
- Mix the flour in a bowl with 2 tsp salt and the yeast. Make a well, add the water and oil then mix to a rough dough. Leave it to sit for 5 mins as it is. Flour the work surface and hands, then knead the dough for 1-2 mins until smooth and springy. Leave it to sit for 10 mins in a warm place, covered with oiled clingfilm. Don't worry about waiting for it to double in size.
- Cut the dough in to 8 even pieces, roll each one out into a thin circle. Spoon 1 tsp mango chutney into the middle of the circle, then fold one side over to make a semi-circle shape. Press the edges together. Heat the grill to high. Dust a baking sheet with flour, then grill the breads for 1 ½-2 mins on each side until puffed and golden. You'll need to do this in a few batches. Serve with the curry.
More about "nepali india mango chutney food"
SWEET AND SPICY MANGO CHUTNEY | NEPALI FOOD RECIPE
From youtube.com
Author Anup KitchenViews 180.3K
INDIAN MANGO CHUTNEY - RECIPE52.COM
From recipe52.com
SWEET AND SPICY INDIAN MANGO CHUTNEY RECIPE - AN …
From anediblemosaic.com
SPICY MANGO CHUTNEY RECIPE (30 MINS) - VEENA AZMANOV
From veenaazmanov.com
GREEN MANGO CHUTNEY - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
MANGO CHUTNEY (AUTHENTIC AND EASY RECIPE!) - RASA …
From rasamalaysia.com
GREEN MANGO CHUTNEY - WIKIPEDIA
From en.wikipedia.org
SWEET MANGO CHUTNEY RECIPE (30 MINS) - VEENA …
From veenaazmanov.com
MANGO CHUTNEY RECIPES - BBC FOOD
From bbc.co.uk
SWEET AND SPICY RAW MANGO CHUTNEY RECIPE - ARCHANA'S KITCHEN
From archanaskitchen.com
BEST INDIAN SWEET MANGO CHUTNEY RECIPE (CHUNDA)
From easycookingwithmolly.com
HOW TO MAKE MANGO PACHADI: A DELIGHTFUL SOUTH INDIAN …
From food.ndtv.com
THE BEST MANGO CHUTNEY RECIPE (EASY TO MAKE) | LIVE EAT LEARN
From liveeatlearn.com
EASY SUGAR-FREE MANGO CHUTNEY – NUTRICIOUSLY
From nutriciously.com
MANGO CHUTNEY RECIPE - INSTANT INDIAN CHUTNEY | BIG FOODIE …
From youtube.com
NEPALI TOMATO CHUTNEY RECIPE | TOMATO ACHAR | COOKSHIDEOUT
From cookshideout.com
MANGO CHUTNEY RECIPE (INDIAN BENGALI STYLE) - DASSANA'S VEG …
From vegrecipesofindia.com
INDIAN-INSPIRED RECIPES FOR WEEKNIGHT COOKING - LOS ANGELES TIMES
From latimes.com
20 FAMOUS INDIAN CHUTNEYS, SAUCES, AND DIPS - CHEF'S PENCIL
From chefspencil.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love