Dark Mango Chutney Recipes

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MANGO CHUTNEY (BEST EVER!)



Mango Chutney (BEST EVER!) image

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Provided by Kimberly Killebrew

Categories     condiment

Number Of Ingredients 15

1 tablespoon cooking oil ((neutral tasting))
2 teaspoons fresh ginger (, finely minced)
2 cloves garlic (, finely minced)
1 red chili (, sliced (optional: remove seeds and membrane for less heat))
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4-5 large mangoes ((about 250-300 grams each), peeled and diced)
2 cups white granulated sugar
1 cup white vinegar

Steps:

  • Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

Nutrition Facts : ServingSize 1 tablespoon, Calories 24 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g

MANGO CHUTNEY



Mango chutney image

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

6 firm but ripe mangoes (about 1.5kg)
500ml white wine vinegar
450g granulated sugar
1 tbsp cumin seeds
2 tsp coriander seeds
10 cardamom pods
2 tsp nigella seeds
½ tsp cayenne pepper
½ tsp turmeric
3 garlic cloves , crushed
8 whole cloves
thumb-sized piece of ginger , grated
1 fat red chilli , seeds removed and finely chopped

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

REAL INDIAN MANGO CHUTNEY



Real Indian Mango Chutney image

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

2 ¼ cups diced fresh mango
¼ cup salt
2 ½ cups water
2 ⅓ cups white sugar
2 cups vinegar
½ cup raisins
½ cup chopped pitted dates
2 cinnamon sticks
2 teaspoons minced fresh ginger root
2 teaspoons crushed garlic
2 teaspoons ground dried chile pepper
10 half-pint canning jars with lids and rings

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

DARK MANGO CHUTNEY



Dark Mango Chutney image

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

Provided by Missy Wombat

Categories     Chutneys

Time 2h40m

Yield 1 7/8 kg

Number Of Ingredients 9

1 1/2 kg mangoes
1 1/2 tablespoons salt
100 g tamarind pulp
75 g fresh gingerroot
15 g dried red chilies
480 ml cider vinegar
675 g brown sugar
100 g raisins
1 teaspoon allspice, ground

Steps:

  • Cut the mango into chunks making sure the skin does not get in there.
  • Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
  • Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
  • Cover and leave for 1 hour then drain off the excess water.
  • Put the tamarind pulp into a plastic sieve set over a bowl.
  • Press the pulp through the sieve; discard seeds.
  • Drain the mangoes.
  • Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
  • Drain well.
  • Put the sieved tamarind pulp and mango flesh into a preserving pan.
  • Peel and finely chop the ginger.
  • Halve the chillies lengthwise; remove and discard the seeds.
  • Chop the chillies with a small knife.
  • Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
  • Bring to a boil, stirring.
  • Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
  • Test by pulling the back of the spoon across the bottom of the pan.
  • There should be no runny vinegar visible.
  • Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
  • Stir, if necessary, to remove any air pockets.
  • Seal the jars and label.
  • The chutney is now ready to use.

MANGO CHUTNEY



Mango Chutney image

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

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

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



Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

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.

TRADITIONAL MANGO CHUTNEY



Traditional Mango Chutney image

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

Provided by truebrit

Categories     Chutneys

Time 12h

Yield 4 half-pint jars

Number Of Ingredients 14

4 cups mangoes (Ripe)
1/2 cup lime, seeded and chopped
1 cup yellow onion
1/2 cup fresh ginger, Grated
3 garlic cloves, minced
3/4 cup white raisins
2 cups light brown sugar
1 cup apple cider vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon whole mustard seeds
1 teaspoon dried red pepper flakes
1 teaspoon cinnamon, Ground
1/4 teaspoon clove, Ground

Steps:

  • Mango: Hard, ripe, peeled, seeded and sliced.
  • Place all ingredients in heavy saucepan over medium heat.
  • Bring to boil.
  • Lower heat and simmer for about 20 minutes, stirring frequently.
  • Remove from heat, cover, and let stand for about 12 hours.
  • Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
  • Remove from heat and immediately pour into hot sterilized jars.
  • Vacuum seal.

Nutrition Facts : Calories 671.5, Fat 1.6, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 168.6, Fiber 5.7, Sugar 150.4, Protein 3.3

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