Mango And Lime Chutney Recipes

HOT LIME AND MANGO CHUTNEY

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.

MANGO CHUTNEY (BEST EVER!)

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.

MANGO AND LIME CHUTNEY

Steps:

• Squeeze out the lime juice. Cut the peel into very thin strips, measure out 2 teaspoons.
• Thinly slice the onion. Peel the mango and slice the meat into thin strips. Finely chop the chillies.
• Put all the ingredients in a heavy-bottom (not aluminum) saucepan and bring to the boil, then gently simmer on a low heat for about 30 minutes, while occasionally stirring.
• When you get a sticky, thick jam, turn off the heat and allow to cool.
• When cooled spoon into clean,
• >
• >
• >sterilized jars.
• Store in the refrigerator.

ROB'S MANGO AND CHILLI CHUTNEY

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!

LIME & GINGER CHUTNEY

Steps:

• combine all ingredients for the chutney.
• Cover with plastic wrap & place in the refrigerator for at least one hour, to allow all the flavors to blend.

SALMON WITH MANGO AND LIME

Steps:

• Combine melted butter, garlic salt, white pepper, lime zest, and half of the lime juice, reserving remainder for later.
• Place 2 tablespoons of water in the rear and front of a Panasonic Countertop Induction Oven grill pan. Place salmon skin-side down on the grill pan, with the thickest part of the salmon toward the center of the pan.
• Brush butter mixture over salmon and slide grill pan into position. Close the oven door and press "Auto Cook." Select the fish setting, 3, and press "Start." Turn the dial to select 2 pounds and press "Start" again.
• Stir remaining lime juice, mango chutney, and sriracha sauce together in a bowl.
• Slide the grill pan out when there are 4 minutes remaining on the timer. Pour mango mixture evenly over the salmon. Slide the grill pan back in place, close the door, and continue cooking until salmon flakes easily with a fork, 2 to 4 minutes more.
• Remove the salmon from the oven and transfer to a plate. Garnish with cilantro.