THERMOMIX ® RECIPE
Steps:
- CurryChop garlic and ginger on speed 7 for 3-4 secs, scrape out and set aside (if using fresh chilli, chop with the garlic and ginger) Heat coconut oil on varoma temp for 1 min, then add mustard and fenugreek seeds (and chilli flakes if using), on varoma, 2 mins, speed 2Set timer for 8 mins on 100 degrees for the next 3 stages Add garlic/ginger and curry leaves, 1 min, reverse, speed 1-2 Add onionsand ground spices, 2 mins, reverse, speed 1-2 Add vegetables except corn, 5 mins, reverse speed 1-2 (If the veg are up to the 2 Litre line you have too much) Add remaining ingredients including corn, 100 degrees, 20-25 mins, reverse speed 1Mango ChutneyPlace all ingredients in Thermomix bowlCook on 90 degrees for 6 mins, reverse, speed 1Allow to rest and cool to serve
MANGO CHUTNEY CHICKEN CURRY
My father dreamed up this curry and chutney combination. Now my family cooks it on road trips-in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. -Dina Moreno, Seattle, Washington
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320 calories, Fat 9g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 558mg sodium, Carbohydrate 30g carbohydrate (19g sugars, Fiber 1g fiber), Protein 24g protein.
HI-WIRE HOT VEGETABLE CURRY WITH MANGO SALSA SAMBAL
Provided by Robert Irvine : Food Network
Categories main-dish
Time 1h50m
Yield 6 servings
Number Of Ingredients 34
Steps:
- For the mango salsa, combine mango, onion, red and green bell peppers, chives, lemon juice, honey, vinegar, salt, and pepper in a nonreactive bowl and chill.
- Bring chicken stock to a boil in a medium saucepot. Add rice, salt, butter and Italian seasoning. Return to a boil, cover and let simmer for 20 minutes. Remove pan from heat and let stand for an additional 5 minutes covered before removing lid.
- In a separate large wok or heavy-bottomed saucepan, heat the oil over medium high heat, add the onions and cook until lightly browned, about 5 minutes. Lower the heat to medium, stir in the curry powder and flour to combine with the onions and let cook for about 5 minutes. Stir in the vegetable stock and let cook for 10 minutes to make sure the curry powder begins to lose its grittiness. Then add fresh ginger, garlic, carrots, cauliflower, and broccoli, mix well and cook for 10 minutes.
- Add the zucchini, edamame, corn, okra and tomato paste, tomatoes with their juice, leek, jalapeno, and salt and pepper, to taste. Bring slowly to a boil, then simmer, stirring occasionally, for 10 minutes.
- Place some rice in the middle of a serving dish and spoon vegetable curry over. Top with mango salsa.
VEGETABLE CURRY WITH MANGO CHUTNEY
Make and share this Vegetable Curry With Mango Chutney recipe from Food.com.
Provided by Ambervim
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat 2 teaspoons of the butter or margarine in a non-stick skillet on medium heat. Add onions and eggplant and saute 5 minutes.
- Add zucchini, red bell peppers, and garlic and saute 5 minutes more.
- Push vegetables to sides of pan and add remaining butter or margarine and the chutney to the cleared center of the pan. Add flour, cumin, and curry powder and mix well.
- Add water and toss vegetables. Cook until sauce thickens, about 1 minute.
- Add salt and pepper to taste.
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).
CHICKEN CURRY WITH MANGO CHUTNEY
This recipe was picked up somewhere, somehow during the past 10 years or so, because it added a new deminsion to my stack of recipes that include mincemeat! There are several flavors of mango chutney, any one of which can be used here. The recipe can be made in advance & reheated, & it also freezes well.
Provided by Sydney Mike
Categories Chicken Breast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in skillet, & brown chicken in oil.
- Remove chicken from skillet, & in same skillet, saute onion, garlic & gingerroot until soft.
- Add curry paste, chicken stock, tomato, salt & pepper, mixing well.
- Return chicken to skillet, then cover & cook over low heat until chicken is cooked through.
- Stir in mincemeat & heavy cream.
- Serve over rice & drizzle with chutney.
- Garnish with cilantro.
CURRY MAYONNAISE WITH MANGO CHUTNEY
One of the best dips for crudites. Terrific with broccoli and cauliflower, and other hearty vegetables like carrots. If you use storebought mayonnaise, use the optional yogurt or sour cream to balance the sweet-salty taste. Enjoy!
Provided by Sharon123
Categories Asian
Time 10m
Yield 1 1/4 cups
Number Of Ingredients 7
Steps:
- Chop the chutney if it's chunky and stir it into the mayonnaise along with scallions, curry, and enough lime juice to make it tart but nicely balanced in taste.
- Stir in a pinch of cayenne, or more if desired. Add yogurt or sour cream if using.
- Cover and refrigerate for at least 1 hour.
- Taste before serving to make sure balance is correct and add a little more lime juice if it seems too sweet. Enjoy!
Nutrition Facts : Calories 797.1, Fat 63.8, SaturatedFat 9.4, Cholesterol 48.9, Sodium 1349.1, Carbohydrate 62.7, Fiber 5.9, Sugar 15.1, Protein 4
MANGO CHUTNEY
From Canadian House and Home. Try this recipe with recipe#223424 for an unforgetable sandwich. It is fruitier and thicker than storebought chutneys and well worth making. The recipe makes more than is necessary for the grilled cheese sandwiches. The leftovers can be stored in the refrigerator. Make sure you use ripe mangoes for the best flavour.
Provided by Dreamer in Ontario
Categories Mango
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil on low and add sliced onion.
- Cook, uncovered,until onion is soft and evenly browned (about 40 minutes).
- Mix in mangoes, sugar, mustard, coriander and water.
- Cover and cook about 20 minutes, until mangoes start to break down.
- Stir, uncovered, 3 to 5 minutes to thicken chutney.
- Season with Tabasco and black pepper.
Nutrition Facts : Calories 432.9, Fat 20.2, SaturatedFat 2.6, Sodium 49.4, Carbohydrate 66.2, Fiber 6.3, Sugar 53.9, Protein 3.2
SUMMER VEGETABLE CURRY
Give your Friday night curry a healthy makeover with this low-fat, superhealthy, vegetarian dish
Provided by Good Food team
Categories Dinner, Main course
Time 45m
Number Of Ingredients 10
Steps:
- Heat the curry paste in a large non-stick saucepan with a splash of the stock. Add the onions and fry for 5 mins until starting to soften. Stir in the aubergine and cook for a further 5 mins - add a little more stock if starting to stick.
- Add the lentils, coconut milk and the rest of the stock, and simmer for 15 mins or until the lentils are tender. Add the peppers and cook for 5-10 mins more. Stir through the peas and spinach and cook until spinach has just wilted. Serve the curry with rice and mango chutney.
Nutrition Facts : Calories 207 calories, Fat 7 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 12 grams sugar, Fiber 7 grams fiber, Protein 10 grams protein, Sodium 0.49 milligram of sodium
BEEF STEW WITH MANGO CHUTNEY
Make and share this Beef Stew With Mango Chutney recipe from Food.com.
Provided by karen riley
Categories < 4 Hours
Time 2h
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown Beef in butter. Add onions, beef broth, and green pepper. Cover and Bake 1 1/2 hours. Add mango chutney and whipping cream. Mix cornstarch with 1/2 cup of water, add to thicken. Add salt and pepper.
- Serve over rice.
Nutrition Facts : Calories 543.4, Fat 43.3, SaturatedFat 20.3, Cholesterol 166.6, Sodium 830.8, Carbohydrate 5.7, Fiber 0.9, Sugar 1.9, Protein 31.8
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