Where Is Chutney In The Grocery Store Food

MANGO CHUTNEY

Mango Chutney image

Provided by Alton Brown

Time 1h

Yield about 4 cups

Number Of Ingredients 13

Ingredients

4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

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 CHILI CHUTNEY

Mango Chili Chutney image

Simple and delicious. Your belly needs this ;)

Provided by AnotherFoodBlogger

Categories Breakfast Brunch Dinner Lunch

Number Of Ingredients 15

Ingredients

3 mangoes (peeled and roughly chopped)
3 cloves garlic
1 tbsp ginger (grated)
2 red chilis (finely chopped)
300 g sugar
150 ml white vinegar
1/4 tsp cinnamon
1 tsp turmeric
1/2 tsp cumin
1/2 tsp ground coriander
1/4 tsp cardamom
1 tsp salt
1/4 tsp ground cloves
1 tbsp olive oil
3 tbsp black sesame seeds

Steps:

Add oil to a medium saucepan and on medium heat saute the garlic, ginger & chili
Add spices and saute for a further minute
Add mango, sugar, salt & vinegar and cook on low for 30 mins until mangoes are soft. You can leave it chunky or mash with a fork/potato masher for a smoother chutney
Remove from heat and stir in black sesame seeds

Nutrition Facts : Calories 95 kcal, Carbohydrate 21 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 118 mg, Fiber 1 g, Sugar 19 g, ServingSize 1 serving

MANGO CITRUS CHUTNEY

Mango Citrus Chutney image

This chutney has an unusual citrusy note which is a perfect complement to grilled shrimp and other seafood dishes. It is also delicious on fresh naan bread. It has a beautiful presentation and would make a wonderful canned gift. Nigella seeds (kalaunji) and fenugreek seeds (methi) can be found at a local Indian grocery store or market. This recipe has been adapted from the Complete Book of Indian Cooking by Suneeta Vaswani.

Provided by jabernstein

Categories Chutneys

Time 30m

Yield 2 8 oz. jars, 32 serving(s)

Number Of Ingredients 11

Ingredients

2 cups diced peeled ripe mangoes
1 cup cider vinegar
2/3 cup granulated sugar
6 tablespoons minced shallots
4 teaspoons minced peeled ginger
4 teaspoons minced serrano chile
2 tablespoons finely minced mixed citrus peels (lime, lemon, orange)
1/2 teaspoon salt
2 tablespoons oil
1 teaspoon nigella seeds (kalaunji)
1/2 teaspoon fenugreek seeds (methi)

Steps:

In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.

Nutrition Facts : Calories 34.1, Fat 0.9, SaturatedFat 0.1, Sodium 37.2, Carbohydrate 6.4, Fiber 0.2, Sugar 5.6, Protein 0.2

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