Green Mango Saffron Chutney Recipes

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GREEN MANGO CHUTNEY



Green Mango Chutney image

Provided by Food Network

Time 1h45m

Yield 2 large jars

Number Of Ingredients 12

1 tablespoon vegetable oil, plus 1/4 cup vegetable oil
1 onion, small dice
2 jalapenos, seeded and diced
1/2 teaspoon whole cumin seeds
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground coriander
4 green mangoes, peeled, cored, and sliced
2 limes, juiced
1/4 cup rice wine vinegar
2 tablespoons ginger, minced
1 cup Demerara sugar

Steps:

  • Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.

GREEN MANGO CHUTNEY



Green Mango Chutney image

Yet again another recipe from my favourite paper, and writer/chef Jeremy Vincent. I have posted the recipe as written. This is a fantastic and great recipe for the use over the summer months. I got 4 jars from this recipe although they were smaller jars. Jeremy's comments from the Weekly Times paper were -- The term chutney comes from the East Indian chatni, meaning strongly spiced, and is described as a condiment, which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. Most chutneys are on the spicy-hot side, but it's easy to adjust the heat factor if you make your own. I love the idea of making a small amount of several chutneys, so that I'm not stuck with a huge number of jars of one recipe, but lots of different flavours to pick from. I came across some green mangoes in my Asian grocer, and so the obvious solution was to use it to make some chutney.

Provided by Tisme

Categories     Mango

Time P1DT2h

Yield 4 jars, 4 serving(s)

Number Of Ingredients 12

1 1/2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, I used 6 whole medium-sized ones)
50 g sea salt, freshly ground
2 cups white wine vinegar
700 g brown sugar
150 g sultanas or 150 g raisins
150 g fresh ginger, chopped or 1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon chili powder (or 6 dried red chillies, chopped)
1 garlic clove, chopped
1 onion, chopped

Steps:

  • Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
  • Tip the mangoes into a colander and drain well.
  • Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
  • Bring the saucepan to the boil over medium heat, stirring occasionally.
  • When the mixture is boiling, reduce the heat and simmer for 2 hours.
  • Bottle immediately in clean, warm, sterilised jars and seal tightly.
  • This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.

Nutrition Facts : Calories 1191.2, Fat 3.1, SaturatedFat 0.8, Sodium 4922.6, Carbohydrate 303.1, Fiber 13, Sugar 277.1, Protein 7.7

GREEN MANGO SAFFRON CHUTNEY



Green Mango Saffron Chutney image

Make and share this Green Mango Saffron Chutney recipe from Food.com.

Provided by Ambervim

Categories     < 30 Mins

Time 20m

Yield 1 1/2 Cups

Number Of Ingredients 6

2 cups mangoes, GREEN peeled and coarsely chopped
1/2 cup sugar
2 teaspoons grated gingerroot
2 red chilies, roughly pounded and diced
1 pinch salt
1/8 teaspoon saffron, soaked in 4 tablespoons hot water

Steps:

  • Combine mango and sugar. Mix well and let stand for about an hour.
  • Heat small skillet over medium heat. Add mango-sugar mixture. Lower heat and cook for 15 to 20 minutes or until mangoes become very soft and the sugar begins to turn light brown. (Do not use nonstick skillet, as sugar will not caramelize.).
  • Add ginger, red chiles, and salt. Mix well.
  • Add saffron-infused water and mix well.
  • Simmer for another 5 minutes.
  • Remove chutney from heat. Let cool about 20 minutes. Cover and refrigerate until needed.

Nutrition Facts : Calories 416.3, Fat 1.1, SaturatedFat 0.2, Sodium 112, Carbohydrate 105.4, Fiber 4.5, Sugar 99.8, Protein 3

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