Mango And Mustard Chutney Recipes

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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

This Mango Chutney is a simple and delicious spread that's packed with flavor and is perfect slathered onto just about anything!

Provided by Sarah Bond

Categories     Dips, Sauces, and Salsas

Time 1h15m

Number Of Ingredients 11

1 Tbsp flavorless oil (15 mL)
2 cloves garlic (minced)
½ medium white onion
2 tsp grated fresh ginger
½ cup white sugar (100 g)
½ cup white vinegar (120 mL)
1 tsp mustard seeds
½ tsp cumin
½ tsp red pepper flakes
¼ tsp cinnamon
3 large mangoes, peeled and chopped (about 3 heaping cups, frozen works too)

Steps:

  • Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
  • Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
  • Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

Nutrition Facts : ServingSize 2 Tbsp, Calories 75 kcal, Carbohydrate 16.5 g, Protein 0.7 g, Fat 1.2 g, SaturatedFat 0.2 g, Sodium 1 mg, Fiber 1.2 g, Sugar 15.1 g

KOKUB'S MANGO CHUTNEY FROM PAKISTAN



Kokub's Mango Chutney from Pakistan image

We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!

Provided by PREGOCOOK

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 9h

Yield 24

Number Of Ingredients 13

4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 ½ cups white sugar
1 teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed

Steps:

  • Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
  • The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 27.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.3 g, Sodium 98.5 mg, Sugar 25.9 g

EASY MANGO CHUTNEY



Easy Mango Chutney image

Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup finely chopped onion
1 pound mangoes, apricots, or peaches, peeled, pitted, and coarsely chopped (about 2 cups)
1/3 cup raisins
1/4 cup granulated sugar
1/4 cup honey
1/4 cup cider vinegar
3/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coarse salt

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
  • Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.

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

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.

SWEET MANGO CHUTNEY



Sweet Mango Chutney image

Provided by Tyler Florence

Categories     condiment

Time 45m

Yield 6 to 8 servings

Number Of Ingredients 19

2 tablespoons Ghee, recipe follows
1 medium onion, chopped
1-inch piece fresh ginger, peeled and chopped
2 mangoes, peeled and chopped
1/2 cup golden raisins
1 tablespoon light brown sugar
1 tablespoon tamarind paste or rice wine vinegar
1 teaspoon Curry Powder, recipe follows
Kosher salt and freshly ground black pepper
1 pound unsalted butter
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon cardamom seeds
1 tablespoon whole black peppercorns
1 teaspoon fennel seeds
1 teaspoon mustard seeds
1/2 teaspoon whole cloves
2 dried red chiles, broken in pieces, seeds discarded
2 tablespoons turmeric

Steps:

  • Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
  • Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
  • Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.

CHUTNEY MUSTARD



Chutney Mustard image

Use this sweet and spicy spread on your favorite sandwich.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 2

1/2 cup mango chutney
1/2 cup Dijon mustard

Steps:

  • In a food processor, combine chutney and mustard; process until smooth.

TRADITIONAL MANGO CHUTNEY



Traditional Mango Chutney image

Make and share this Traditional Mango Chutney recipe from Food.com.

Provided by truebrit

Categories     Chutneys

Time 12h

Yield 4 half-pint jars

Number Of Ingredients 14

4 cups mangoes (Ripe)
1/2 cup lime, seeded and chopped
1 cup yellow onion
1/2 cup fresh ginger, Grated
3 garlic cloves, minced
3/4 cup white raisins
2 cups light brown sugar
1 cup apple cider vinegar
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
1 tablespoon whole mustard seeds
1 teaspoon dried red pepper flakes
1 teaspoon cinnamon, Ground
1/4 teaspoon clove, Ground

Steps:

  • Mango: Hard, ripe, peeled, seeded and sliced.
  • Place all ingredients in heavy saucepan over medium heat.
  • Bring to boil.
  • Lower heat and simmer for about 20 minutes, stirring frequently.
  • Remove from heat, cover, and let stand for about 12 hours.
  • Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
  • Remove from heat and immediately pour into hot sterilized jars.
  • Vacuum seal.

Nutrition Facts : Calories 671.5, Fat 1.6, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 168.6, Fiber 5.7, Sugar 150.4, Protein 3.3

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

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