Aloo Pie With Apple Mango Chutney Recipes

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FRAGRANT MANGO & APPLE CHUTNEY



Fragrant mango & apple chutney image

The perfect gift or an essential Boxing Day condiment. You won't want your turkey leftovers to ever run out while this is in the fridge

Provided by Sara Buenfeld

Categories     Afternoon tea, Buffet, Condiment, Lunch, Supper

Time 2h

Yield Makes 4 x 500ml jars

Number Of Ingredients 15

31⁄4 large ripe mangoes , about 1kg/ 2 1⁄4lb
2 tbsp sunflower oil
2 onions , halved and thinly sliced
thumb-sized piece fresh root ginger , peeled and cut into thin shreds
10 green cardamom pods
1 cinnamon stick
½ tsp cumin seed
½ tsp coriander seed , lightly crushed
¼ tsp black onion seeds (Nigella or Kalonji are good)
½ tsp ground turmeric
2 Bramley apples , about 500g/1lb 2oz, peeled, cored and chopped
1 large red chilli , deseeded and finely sliced
375ml white wine vinegar
400g golden caster sugar
1 tsp salt

Steps:

  • Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces - take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
  • Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
  • Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
  • Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn't stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.

Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar

ALOO PIES WITH MANGO CHUTNEY



Aloo Pies with Mango Chutney image

Provided by Food Network

Time 1h35m

Yield 12 to 14 aloo pies

Number Of Ingredients 13

2 large russet potatoes, peeled and cubed
5 cloves garlic
Small handful fresh cilantro
1 medium habanero chile
1 1/2 teaspoons roasted ground cumin
Salt
1 tablespoon shortening, plus more for greasing cookie sheet
4 cups all-purpose flour, plus more for dusting
3 teaspoons baking powder
2 teaspoons sugar
1 teaspoon salt
Oil, for frying
Mango chutney, for serving

Steps:

  • For the filling: Boil potatoes until tender. Drain.
  • Blend garlic, cilantro and habanero in a food processor.
  • Mash cooked potatoes and add cumin and salt to taste.
  • For the dough: Grease a cookie sheet.
  • Mix flour, baking powder, sugar and salt in a bowl, then add shortening and warm water until able to knead.
  • Form into 2- to 3-inch balls and place on greased cookie sheet. Rest in the fridge for 20 minutes.
  • Flatten the dough balls on a flour-dusted surface, then add a scoop of the potato mixture to each. Fold over and close the edges of each to form a half-circle shape.
  • Bring oil to 350 degrees F in a Dutch oven over medium heat.
  • Fry the dough balls, flipping once, until golden brown. Drain, then serve with mango chutney.

MANGO-APPLE CHUTNEY



Mango-Apple Chutney image

This very flexible chutney goes well with curries, chicken, pork, lamb, and game. Serve it with cream cheese and crackers...over a warmed wheel of brie cheese...in marinades, salads and dressings. The possibilities are endless.

Provided by Abby Girl

Categories     Mango

Time 1h25m

Yield 6 pint jars

Number Of Ingredients 13

2 apples, peeled, cored, and chopped (or peaches)
3 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups sugar
1 cup onion, finely chopped
1/2 cup golden raisin
1/2 cup white vinegar
1/4 cup gingerroot, peeled and grated
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large 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.
  • Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.

APPLE MANGO CHUTNEY



Apple Mango Chutney image

Make and share this Apple Mango Chutney recipe from Food.com.

Provided by Kyle Bessemer

Categories     Chutneys

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 Granny Smith apples (peeled and cut into 1/4 inch chunks)
1 can sliced mango (drain the juice or syrup, cut into 1/2 inch chunks)
1/4 cup chopped red onion
2 teaspoons chopped ginger
1/4 cup orange juice
2 tablespoons lemon juice
2 tablespoons apple cider vinegar
6 tablespoons light brown sugar
1/4 cup raisins
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon sea salt
1/8 teaspoon thyme

Steps:

  • Add all of the ingredients to a pot and cook under low to medium heat (keep a slight simmer) for up to 1 hour or until apples are tender, stirring frequently.

APPLE, CHEESE & POTATO PIE



Apple, cheese & potato pie image

Put a savoury twist on apple pie with potato, cheese and onion, as well as mustard and thyme. The sweet and savoury flavours create a stunning pie

Provided by Liberty Mendez

Categories     Dinner

Time 1h40m

Number Of Ingredients 15

30g salted butter
1 tbsp vegetable oil
2 large onions, halved and finely sliced
½ bunch of thyme, leaves picked
30g plain flour
500ml vegetable stock
1 tbsp wholegrain mustard
1 tbsp white wine vinegar
450g potatoes (we used Maris Piper), cut into 2-3cm chunks
3 apples, peeled, cored and chopped into 1-2cm chunks
150g mature cheddar, grated
300g plain flour, plus extra for dusting
70g cheddar, grated
150g cold butter, cut into cubes
1 egg, beaten

Steps:

  • First, make the pastry. Tip the flour, cheese and a pinch of salt into a large bowl and mix. Add the butter and rub it in using your fingertips until the mixture resembles breadcrumbs. Mix in 4-5 tbsp cold water, and bring together into a dough. Wrap and chill for 30 mins.
  • To make the filling, melt the butter in a medium saucepan over a medium heat, then add the oil and onions and cook for 10-15 mins until caramelised. Add the thyme and fry for 1 min more. Tip in the flour, and stir to combine. Gradually stir in the stock, adding it in small amounts to prevent lumps forming. Bring to a simmer and cook for 10 mins, stirring occasionally. Stir in the mustard and vinegar towards the end of the cooking time.
  • Meanwhile, put the potatoes in a large pan of cold water, bring to the boil and cook for 4-5 mins until just cooked and still holding their shape. Drain well, then stir into the sauce. Add the apples, cheddar and some seasoning, and stir again. Heat the oven to 200C/180C fan/gas 6.
  • Pour the filling into a 28cm oval baking dish (ours was 28 x 18.5 x 6.5cm). While it cools, roll out the pastry on a surface lightly dusted with flour to the thickness of a £1 coin. Cut into strips roughly 1cm wide. Lay half the strips across the dish horizontally, leaving gaps of a few millimetres in-between, then, one by one, weave in the remaining strips vertically, using an over and under technique, also spacing them apart by a few millimetres. Re-roll any trimmings and cut into flowers, leaves, or other shapes to decorate, if you like (see tip, below). Arrange any pastry shapes on top, then brush with the beaten egg.
  • Bake for 50 mins, keeping an eye on it - you may need to cover the top with foil if it's starting to brown too quickly. Leave to cool for at least 10 mins before serving.

Nutrition Facts : Calories 708 calories, Fat 40 grams fat, SaturatedFat 24 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 19 grams protein, Sodium 1.6 milligram of sodium

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