Hot Lime And Mango Chutney Recipes

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HOT LIME AND MANGO CHUTNEY



Hot Lime and Mango Chutney image

From "Caribbean Carnival", Good Food Magazine, February 1987. Prep times does not include 2 hours to cool and chill.

Provided by JackieOhNo

Categories     Lime

Time 55m

Yield 2 3/4 cups

Number Of Ingredients 10

2 slightly ripe mangoes, pitted, thinly sliced
1 medium onion, thinly sliced (about 1 cup)
3/4 cup fresh lime juice (about 5 limes)
1/2 cup raisins
1/3 cup honey
1/4 cup cider vinegar
2 fresh small red chilies, finely chopped, with seeds
2 garlic cloves, minced
2 teaspoons lime peel, julienned
1 1/2 teaspoons minced fresh ginger

Steps:

  • Place all ingredients in large noncorrosive saucepan and heat, stirring occasionally, over high heat to boiling. Reduce heat to low and simmer uncovered, stirring occasionally, until thickened, 25-35 minutes.
  • Remove chutney from heat and let cool to room temperature. Transfer to serving bowl and refrigerate covered 1 hour.
  • Serve cold with roast pork or chicken, curried dishes, or fish. Store covered in refrigerator up to 1 month.

MOM'S MANGO CHUTNEY



Mom's Mango Chutney image

My mom is well-known in this area for her homemade jellies, jams, and chutneys. This is the recipe she uses for her famous mango chutney. She got it from Southern Living but don't tell her friends ;)

Provided by ratherbeswimmin

Categories     Mango

Time 3h

Yield 3 cups

Number Of Ingredients 15

3 large mangoes, peeled and chopped (about 2 lbs.)
1 1/2 cups chopped onions
1/2 cup peeled chopped cooking apple (Granny Smith)
1/2 cup raisins
1 cup cider vinegar
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1/4 cup finely chopped fresh ginger
1/2 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

Steps:

  • Mix all the ingredients together in a large glass bowl.
  • Cover and chill 8 hours.
  • Transfer mixture to a large pot.
  • Bring to a boil over medium heat.
  • Lower the heat and cook 1 1/2 hours, stirring frequently.
  • Divide mixture into airtight containers.
  • Store in refrigerator up to 1 week; may keep in freezer for up to 6 months.

Nutrition Facts : Calories 801, Fat 2.3, SaturatedFat 0.3, Sodium 634.9, Carbohydrate 199.9, Fiber 8, Sugar 179.1, Protein 4.1

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 10

15 cloves
15 pink peppercorns
2/3 cup distilled white vinegar
2 cups finely diced red onion (about 1 large onion)
1 teaspoon crushed red-pepper flakes
1 1/2 teaspoons kosher salt
2 cups sugar
2 tablespoons finely grated peeled fresh ginger
3 tablespoons finely grated lime zest, plus 2/3 cup fresh lime juice (from about 4 limes)
7 mangoes, (7 1/2 pounds total) peeled, pitted, and cut into 1/2-inch chunks

Steps:

  • Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided 6-quart saucepan. Add vinegar, red onion, red-pepper flakes, salt, and sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
  • Stir in ginger, lime zest and juice, and mangoes. Continue to simmer over medium until mangoes begin to soften and liquid has thickened, about 40 minutes. Remove from heat. Transfer to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to 1 month.

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

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

MANGO-AND-MUSTARD CHUTNEY



Mango-and-Mustard Chutney image

Provided by Molly O'Neill

Categories     easy, condiments, side dish

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 10

2 mangoes, peeled, pitted and cut into 1/3-inch dice
1/2 red chili pepper, seeded and minced
1/3 cup finely chopped red onion
1/4 cup orange or pineapple juice
2 teaspoons lime juice
2 teaspoons rice-wine or white vinegar
1 teaspoon spicy English-style mustard
1/4 teaspoon kosher salt
2 tablespoons chopped cilantro
2 tablespoons chopped mint

Steps:

  • In a small saucepan, combine the mangoes, chili pepper, onion and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, about 10 minutes. Remove from heat and stir in the lime juice, vinegar, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.

Nutrition Facts : @context http, Calories 164, UnsaturatedFat 1 gram, Carbohydrate 39 grams, Fat 1 gram, Fiber 4 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 181 milligrams, Sugar 34 grams, TransFat 0 grams

HONEYED-MANGO CHUTNEY SAUCE



Honeyed-Mango Chutney Sauce image

Provided by Duy Pham

Categories     Condiment/Spread     Sauce     Fruit     Backyard BBQ     Mango     Bell Pepper     Fall     Honey     Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

1 tablespoon vegetable oil
3 mangoes, peeled, pitted, chopped
1 1/2 cups chopped onion
1 cup chopped red bell pepper
6 garlic cloves, thinly sliced
4 cups chicken stock or canned low-salt chicken broth
1 cup honey
5 tablespoons white wine vinegar
1 tablespoon minced peeled fresh ginger
1/2 cup chopped fresh cilantro

Steps:

  • Heat oil in heavy large saucepan over medium-high heat. Add next 4 ingredients and sauté until onion is soft, about 3 minutes. Add stock, honey, vinegar and ginger. Reduce heat to medium and simmer until thick sauce forms, stirring occasionally, about 1 hour 40 minutes. (Can be made 1 day ahead. Cool, then cover and refrigerate. Before continuing, bring to simmer.) Stir cilantro into sauce. Season to taste with salt and pepper.

SPICED MANGO CHUTNEY WITH CHILES



Spiced Mango Chutney With Chiles image

Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies. It's welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal. There are thousands of varieties of mangoes, but two are predominant. The Tommy Atkin is green, blushed with rose, and as large as a softball. The champagne mango, the size of a large peach, is pale gold, with a floral flavor. I prefer the champagne, which tends to be less fibrous and has an impossibly lovely scent, but any mango is a boon. The fruit is full of such promise.

Provided by Cathy Barrow

Categories     condiments

Time 2h

Yield 5 half-pint jars (5 cups)

Number Of Ingredients 12

5 pounds mangoes, about 9 Champagne or 6 Tommy Atkins
1 cup, or 7 ounces, golden raisins (or dried cranberries, cherries or apricots)
1 cup apple cider vinegar
1 cup, or 7 ounces, brown sugar
1/2 cup finely minced onion
1/4 cup peeled, finely minced fresh ginger
1 teaspoon yellow mustard seed
1 teaspoon coriander seed
6 cardamom pods, seeds extracted
6 makrut lime leaves
1 4-inch Chinese long red hot chile, or to taste
1 4-inch serrano chile, or to taste

Steps:

  • Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
  • Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 6 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
  • In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together. Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin. Add to the pot and stir well. Add the lime leaves.
  • Wearing gloves, slice the chiles into rings. Remove seeds if you wish. Decide how much chile suits your taste. (If you are heat averse, start with half the recommended amount and taste. The chiles may be omitted altogether for a sweeter chutney.)
  • Bring heat up to medium and stir occasionally as mixture comes to a boil. Bring to a good hard boil, stirring all the time. Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens. Adjust heat as needed without losing the boil and continue to stir.
  • After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail. Turn off heat and discard the lime leaves.
  • Ladle the hot chutney into warm jars, leaving 1/2-inch headspace. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
  • Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams

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