Mango And Red Onion Chutney Recipes
MANGO RED ONION SALAD WITH MINT VINAIGRETTE
Provided by Food Network
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Cut the mangos in half, using the tip of your knife to cut around the large seed in the center. With the knife tip make slashes in the pulp of the fruit but not through the skin. Cut again in the other direction so that you've made hash marks in the fruit. Now turn the skin of the fruit inside out so that the fruit projects outward. With a spoon scoop out the already cut fruit into a mixing bowl.
- Peel the onion, cut in two and slice from root end to stem end into a fine julienne. Mix the mango and onion together.
- Combine the honey, lime juice, mint and soy in a small bowl. Pour this vinaigrette over the mango and onion and serve.
MANGO AND RED ONION CHUTNEY
Categories Condiment/Spread Sauce Fruit Juice Fruit Ginger Onion Vegetable Side Sauté Vegetarian Mango Curry Bell Pepper Fall Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
- Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.
SWEET ONION MANGO CHUTNEY
A great accompaniment to all varieties of Indian curries. I use dried mangoes which are easier to find and much more convenient to work with. Sweet onions are a great addition and add to depth of flavor.
Provided by HuldaW
Categories Mango
Time 3h20m
Yield 12 jars, 144 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop dried mango. Coarsely chop sweet onions. Force garlic cloves through press. Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot.
- Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools. Will keep for quite a long time. Store in refrigerator.
MANGO CHUTNEY
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 Allrecipes Member
Categories Chutney
Time 1h40m
Yield 240
Number Of Ingredients 17
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.n
- Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.n
- 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.n
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 AND RED ONION SALSA
Provided by Davina Besford
Categories Condiment/Spread Citrus Fruit Onion No-Cook Mango Summer Bon Appétit Australia
Yield Makes about 1 3/4 cups
Number Of Ingredients 7
Steps:
- Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)
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