Apple Mango Chutney Recipes

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INSTANT POT® APPLE MANGO CHUTNEY



Instant Pot® Apple Mango Chutney image

Try this tasty and colorful vegan apple mango chutney, seasoned with cinnamon, cardamom, and chili. It's just so simple and easy to make in your Instant Pot®!

Provided by Fioa

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 55m

Yield 8

Number Of Ingredients 13

4 cups mango - peeled, seeded and diced
2 cups apples - peeled, cored and chopped
1 ¼ cups white sugar
1 cup cider vinegar
1 (1 inch) piece fresh ginger root, minced
1 teaspoon sea salt
1 teaspoon paprika
1 teaspoon chili flakes
1 teaspoon cinnamon
4 green cardamom pods
4 whole cloves
½ teaspoon ground black pepper
1 bay leaf

Steps:

  • Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
  • Let cool completely before storing in sterilized jars.

Nutrition Facts : Calories 149.9 calories, Carbohydrate 37.2 g, Fat 0.2 g, Fiber 1.5 g, Protein 0.3 g, Sodium 223.8 mg, Sugar 34.6 g

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

APPLE MANGO CHUTNEY



Apple Mango Chutney image

Apple Mango Chutney, made from mango and apple is a fragrant chutney and acts as great chutney (condiment) on side with salad or nachos or anything one can think.

Provided by Meenu Gupta

Categories     Condiment

Time 1h

Number Of Ingredients 12

4 Apple (Medium Size (Peeled and Chopped))
2 Mango (Small Size (Peeled and Chopped))
1 Tablespoon Ginger (Grated)
2-3 Red Chilli
1/3 Teaspoon Nigella Seeds / Kalonji
200 Grams Sugar
3 Tablespoon White Vinegar
1 Teaspoon Salt
1/4 Teaspoon Cinnamon Powder
1/3 Teaspoon Turmeric Powder
1 Teaspoon Roasted cumin powder
1/2 Teaspoon Cardamom seeds (Crushed)

Steps:

  • Heat a wide pan on low heat and add chopped Apple, Mango, chillies and ginger to it. Add 4-5 tablespoon of water and cover the pan with lid and let it cook for 8-10 minutes.
  • Uncover and add sugar and salt to it and let it cook on medium heat for 15-20 minutes until mango pieces are tender and apple pieces are pulpy.
  • In another small pan, heat oil and add nigella seeds to it. Once roasted add turmeric powder and sauté for a minute. Now add this tempering to the apple & mango mixture and mix well.
  • Now add cinnamon powder, roasted cumin powder and vinegar to it. Mix it well and let it cook for 7-8 minutes until most of the water is evaporated and you get pulpy consistency.
  • Add crushed cardamom seeds and mix. Switch off the heat and let it cool completely. Store in an airtight jar.

Nutrition Facts : ServingSize 5 g, Calories 15 kcal, Carbohydrate 1 g, Protein 0.04 g, Fat 0.06 g, SaturatedFat 0.008 g, Sodium 12 mg, Fiber 0.09 g, Sugar 10 g, UnsaturatedFat 0.016 g

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.

GRILLED CHICKEN WITH APPLE-MANGO CHUTNEY



Grilled Chicken with Apple-Mango Chutney image

Provided by Giada De Laurentiis

Categories     main-dish

Time 5h10m

Yield 4 Servings

Number Of Ingredients 19

1 cup plain 2 percent Greek yogurt
2 tablespoons frozen apple juice concentrate (preferably organic), thawed
1 tablespoon apple cider vinegar
2 teaspoons garam masala
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
8 chicken cutlets
3 tablespoons apple cider vinegar
2 tablespoons apricot preserves
1 small red jalapeno chile pepper, finely chopped (see Cook's Note)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
One 5- to 6-ounce Gala apple, cored and cut into 1/3-inch cubes
1 small mango, peeled, seeded and cut into 1/3-inch cubes (about 1 cup)
1/4 cup chopped fresh mint, plus sprigs for garnish
Nonstick spray

Steps:

  • For the chicken: In a medium bowl, combine the yogurt, apple juice concentrate, vinegar, garam marsala, salt and pepper. Whisk until combined. Add the chicken and toss to coat. Cover the dish and refrigerate for 4 hours and up to 1 day. (You can also put all the ingredients in a resealable plastic bag.)
  • For the chutney: Stir the vinegar, preserves, chile pepper, salt, pepper, dry mustard, cloves and ginger in a medium bowl until the mustard dissolves and the chutney base is blended. Mix in the apples, mango and mint. Let stand up to 30 minutes before serving.
  • Coat grill rack with nonstick spray and prepare the barbecue for direct grilling over medium-high heat. Place the chicken breasts (still coated with yogurt) on the grill. Cover and grill, about 5 minutes. Flip the chicken over. Cover and grill until the chicken is cooked through and feels firm to touch, about 4 minutes. Transfer the chicken to a cutting board. Let rest 5 minutes.
  • Place the chicken on a serving platter, and then spoon some chutney alongside the chicken. Garnish with mint sprigs.

ALOO PIE WITH APPLE-MANGO CHUTNEY



Aloo Pie with Apple-Mango Chutney image

Provided by Food Network

Time 1h40m

Yield 8 pies; 4 servings of 2 pies each

Number Of Ingredients 23

2 firm ripe mangoes, peeled and diced
1 Golden Delicious apple, peeled and diced
1/4 cup packed light brown sugar
1 tablespoon fresh peeled and thinly sliced ginger
1/2 teaspoon minced hot chile pepper, such as serrano
1/4 cup apple cider vinegar
Kosher salt and freshly ground pepper
1/4 cup vegetable oil
3 large or 4 medium red skin potatoes (about 1 pound), peeled and diced
1/2 sweet onion, finely chopped
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
1 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 1/2 cups vegetable broth
1/2 pound peeled and deveined jumbo shrimp (11 to 15 count), chopped
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon Madras curry powder
Kosher salt
3/4 cups water
4 cups of canola oil, for frying

Steps:

  • For the chutney: Place the mangoes, apple, brown sugar, ginger, and hot pepper in a food processor and pulse until the mixture is chunky and well combined. Transfer to a medium saucepot and bring to a simmer over medium-high heat. Add the vinegar, season to taste with salt and pepper, and continue to simmer until the fruit is tender and the vinegar has mellowed slightly, stirring occasionally to prevent sticking. Remove from the heat and set aside. Serve warm or at room temperature.
  • For the pie filling: In a large skillet, heat the vegetable oil over medium-high heat. Add the potato, onion, pepper, celery, and garlic and cook until softened, about 6 minutes. Add the cumin, salt, and pepper. Mix well to ensure that all the vegetables are seasoned. Once the potatoes start to brown, add the vegetable broth, bring to a boil then reduce heat to simmer. Once the liquid begins to reduce add the shrimp and cover skillet. Remove the cover once all the liquid has been absorbed, about 25 minutes. Remove from the heat and allow to cool to room temperature.
  • For the dough: In a large mixing bowl, combine the flour, baking powder, curry powder, and 1/2 teaspoon salt. Slowly add the water until the dough is well formed and soft but not sticky (you may not use all the water). Knead for 2 minutes on a lightly floured surface and then place in a large bowl to rest for at least 15 minutes. Cover the bowl with a moist cloth or flip the bowl over on a clean prep surface and let sit until ready to use.
  • Heat the oil in a pot to 360 degrees F. Divide the dough into 8 balls. Flatten into 4-inch circles and place a heaping spoonful of mixture in the center, taking care not to overfill. Wet one edge with water, fold over and seal by pinching the edges with fingers or floured fork. Gently add each pie into the hot oil and fry on both sides until golden brown, 3 to 5 minutes. Drain on brown paper or paper towels.
  • Serve the pies with the apple-mango chutney.

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.

MANGO CHUTNEY



Mango Chutney image

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

3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

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-PINEAPPLE CHUTNEY



Mango-Pineapple Chutney image

The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!

Provided by MATHTUTORRITA

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 3h45m

Yield 24

Number Of Ingredients 10

2 tablespoons vegetable oil
1 teaspoon crushed red pepper flakes
1 large sweet onion, minced
4 inch piece fresh ginger root, peeled and minced
1 large yellow bell pepper, diced
3 large ripe mangoes, peeled, pitted, and diced
1 small pineapple, peeled and diced
½ cup brown sugar
1 ½ tablespoons curry powder
½ cup apple cider vinegar

Steps:

  • Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
  • Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g

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2 cups Mango (frozen or fresh) 2 Serranos (de-seeded) 1 cup Onion (diced) 2 inch piece Ginger (minced) 3 cloves Garlic ; 1/4 cup Sugar (or sugar substitute) 1/8 cup Brown Sugar (or brown sugar substitute) 1 cup Distilled White Vinegar ; 1 Tbsp Cinnamon
From fartleyfarms.com


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