Fragrant Mango Apple Chutney Recipes

FRAGRANT MANGO & APPLE CHUTNEY

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.

APPLE MANGO CHUTNEY

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.

APPLE MANGO CHUTNEY

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-APPLE CHUTNEY

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.

FRAGRANT MANGO CHUTNEY

Steps:

• 1. With a vegetable peeler, peel the mangoes, then cut the fruit around the center seed into thin 1 1/2- to 2-inch long pieces. Place all the spices in a large, heavy, non-reactive saucepan and roast over medium-high heat, stirring and shaking the pan, until heated through about 1 minute.2. Add the mangoes, sugar, and salt, and bring to a boil, stirring constantly over medium-high heat until the sugar melts and comes to a boil. Boil 1 minute, then reduce the heat to medium-low, cover the pan and cook, stirring occasionally, about 10 minutes. 3 Uncover the pan, add the vinegar, and cook, stirring occasionally, until the sugar caramelizes and takes on a rich honey-like color and consistency, about 20 minutes. (Do not make the chutney very thick it will thicken as it cools.)4. Let cool completely, then put it in sterile jars. This chutney does not need to be refrigerated. It stays fresh about 6 months at room temperature. The color depends over time, but that does not affect the taste.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MANGO CHUTNEY

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.

INSTANT POT® APPLE MANGO CHUTNEY

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.