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:
- 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.)
Nutrition Facts : Calories 75 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 18 g, Fat 0 g, ServingSize Makes 6 (8-ounce) jars, UnsaturatedFat 0 g
MANGO CHUTNEY
A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Provided by Shirley Crowley
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h40m
Yield 240
Number Of Ingredients 17
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.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g
MANGO CHUTNEY
Provided by Food Network
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
SIMPLE MANGO CHUTNEY
More like a salsa than a chutney this is served with recipe #220159 ( say pull-or-ree), Katchourie sahina or other types of fried vegetable fritters. The mango used should be full and just starting to ripen but firm. If if is even the slightest bit soft to the touch do not use for this recipe. I also love this recipe with Recipe #189571
Provided by WizzyTheStick
Categories Chutneys
Time 1h
Yield 1 cup, 2 serving(s)
Number Of Ingredients 7
Steps:
- Grate mango using the large holes of a box grater and stir all ingredients together.
- Cover and chill for one hour before serving as a condiment with fried vegetable fritters, rice dishes or curries.
- Store in a tightly sealed glass jar in the refrigerator for up to a month.
Nutrition Facts : Calories 94.3, Fat 0.4, SaturatedFat 0.1, Sodium 585.8, Carbohydrate 24.4, Fiber 2.5, Sugar 19.2, Protein 1.2
MANGO CHUTNEY
A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.
Provided by JustJanS
Categories Sauces
Time 1h5m
Yield 5 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 627.3, Fat 2.1, SaturatedFat 0.4, Sodium 3748.7, Carbohydrate 153.4, Fiber 6.9, Sugar 141.6, Protein 4.3
MANGO CHUTNEY
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 10
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
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
SPICY MANGO CHUTNEY
Chutneys are not only for Xmas! This is great eaten with cheese & oat cakes, or together with a spicy fish dish and rice. And best of all: chutneys are a great gift for friends and family.
Provided by zetallgerman
Time 1h30m
Yield Makes Jars
Number Of Ingredients 14
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
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Provided by Eleanor Topp
Categories Condiment/Spread Ginger Vinegar Raisin Apple Mango Curry Bell Pepper Boil Sauce Secrets
Yield Makes 5 cups (1.25 L)
Number Of Ingredients 13
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
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Provided by Barney Desmazery
Categories Condiment
Time 2h15m
Yield Makes 3 x 300ml jars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium
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