Mango And Fresh Pepper Chutney Recipes

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SPICY MANGO CHUTNEY - RECIPE



Spicy Mango Chutney - Recipe image

A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.

Provided by Mike Hultquist

Categories     Main Course     Salsa

Time 30m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 small sweet onion (chopped)
1 medium red bell pepper (chopped)
2 serrano peppers (chopped)
1 teaspoon chopped fresh ginger
1 tablespoon yellow curry powder
1 teaspoon turmeric
1 teaspoon paprika
3 cups fresh chopped mango
Juice from half an orange
1 tablespoon apple cider vinegar
1 tablespoon sugar
Pinch of sea salt

Steps:

  • Heat a pot to medium heat and add the olive oil.
  • Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
  • Add the seasonings and cook another minute, stirring.
  • Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
  • Enjoy!

Nutrition Facts : Calories 24 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 3 g, ServingSize 1 serving

MANGO AND FRESH PEPPER CHUTNEY



Mango and Fresh Pepper Chutney image

Use this recipe when making our Roasted Whole Snapper with Mango and Fresh Pepper Chutney.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 8 cups

Number Of Ingredients 13

1 jalapeno, or small poblano pepper
8 ripe mangoes
1 medium onion, halved, and very thinly sliced
1 cup golden raisins
1/2 cup cider vinegar
1 cup packed light-brown sugar
3 to 4 fresh, small red and green hot peppers
Juice and grated zest of 2 lemons
2 tablespoons freshly grated ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 cup blanched almonds, lightly toasted

Steps:

  • Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside.
  • Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes.
  • Seed and devein fresh hot peppers. Cut into 1/4- to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to an airtight container.

MANGO AND RED PEPPER CHUTNEY



Mango and Red Pepper Chutney image

Categories     Condiment/Spread     Ginger     Vinegar     Raisin     Mango     Spice     Bell Pepper     Jalapeño     Simmer     Gourmet

Yield Makes about 4 cups

Number Of Ingredients 15

3 firm-ripe mangoes (3 pounds total), peeled and cut into 1/2-inch cubes
1/3 cup distilled white vinegar
1/3 cup packed dark brown sugar
1/3 cup golden raisins
1 3/4 teaspoons salt
1 (1-inch) piece fresh ginger, peeled and chopped
1 tablespoon chopped fresh jalapeño including seeds (from 1 chile)
3 garlic cloves, chopped
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon turmeric
2 tablespoons vegetable oil
1 medium onion, chopped
1 red bell pepper, cut into 1/4-inch dice
1 (3-inch) cinnamon stick

Steps:

  • Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
  • Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
  • Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

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.

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).

ROASTED WHOLE SNAPPER WITH MANGO AND FRESH PEPPER CHUTNEY



Roasted Whole Snapper with Mango and Fresh Pepper Chutney image

A tropical chutney of mango, pineapple, and fiery jalapenos is the perfect complement to this fish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 8

1 three-pound whole red snapper, scaled and cleaned
1/2 cup tamarind nectar
3 tablespoons olive oil
Salt and freshly ground black pepper
1 two-inch piece fresh ginger, thinly sliced
10 sprigs fresh cilantro
1 lime, thinly sliced
Mango and Fresh Pepper Chutney

Steps:

  • Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
  • Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
  • Place on platter. Spoon hot chutney over fish.

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

ROASTED PEAR MANGO CHUTNEY



Roasted Pear Mango Chutney image

A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!

Provided by BASTET

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time P1DT1h30m

Yield 12

Number Of Ingredients 15

2 firm green pears - peeled, cored and halved
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
¼ cup brown sugar
¼ cup maple syrup
2 cups diced green (under ripe) mango
1 small red onion, chopped
1 green chile pepper, chopped
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
½ cup dried sour cherries
¾ cup cider vinegar
1 tablespoon cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
  • Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
  • Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
  • Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g

ROB'S MANGO AND CHILLI CHUTNEY



Rob's Mango and Chilli Chutney image

Adding 1 of the mangoes at the end, means that this chutney retains a superb fresh flavour. Can be left in the fridge for 1 month or preserved and canned for over 1 year (follow the canning notes link on home page) Lovely with Indian or Mexican food or to enhance a cooked meat and cheese platter. Add a spoonful to curries or mix with cold shredded chicken, curry powder and mayonnaise for a lovely baked potato or sandwich filling. Just make sure your mangoes are really ripe and soft.

Provided by robd16

Categories     Mango

Time 30m

Yield 2 medium jars

Number Of Ingredients 16

2 ripe mangoes, cut into small cubes
4 red chilies, 3 de-seeded and cut fine 1 sliced
1 red pepper, de-seeded and cut into short thin strips
2 small onions, grated
1 lime, juice and zest separated
1 inch piece gingerroot, grated
1 cup sugar
2/3 cup white vinegar
1 cup hot strong green tea, made with 2 green teabags
2 bay leaves
1 large cinnamon stick, roughly broken
4 cardamom pods, split
1 teaspoon whole black peppercorn
1/2-1 whole star anise
2 teaspoons mustard seeds
2 teaspoons salt

Steps:

  • In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan. Alternatively if you don't have any muslin cloth you can fish the spices out later. Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger.
  • Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains.
  • Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid.
  • By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid.
  • Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only.
  • Divide between sterilized jars, seal and leave to cool.
  • Best ever!

Nutrition Facts : Calories 644.9, Fat 2.2, SaturatedFat 0.3, Sodium 2345.8, Carbohydrate 159.2, Fiber 8.7, Sugar 141.9, Protein 5

MANGO PEACH CHUTNEY



Mango Peach Chutney image

A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar. This recipe comes from the Moosewood Restaurant's Low-Fat Favorites cookbook! :)

Provided by Sharon123

Categories     Asian

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 large mango, peeled and coarsely chopped
2 cups fresh peaches or 2 cups frozen peaches, peeled and coarsely chopped
1/2 cup unsweetened apple juice
1/2 cup cider vinegar
1/2 cup packed brown sugar
1 medium onion, chopped
2 teaspoons grated fresh gingerroot
2 teaspoons grated fresh green chili peppers, seeded and minced (about 1 tbls.)
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

Steps:

  • Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
  • Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
  • Cool or chill before serving.
  • This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
  • If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.

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