Mango Chutney On Town House Toppers 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

Provided by Alton Brown

Categories     condiment

Time 1h

Yield about 4 cups

Number Of Ingredients 13

4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

Steps:

  • Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
  • In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
  • In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

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 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 CAMPFIRE CHEESE TOASTIES



Mango chutney campfire cheese toasties image

Gather round a campfire and make these moreish mango chutney and cheese toasties for a simple family supper. Serve with more chutney for dunking

Provided by Good Food team

Categories     Lunch, Supper

Time 20m

Number Of Ingredients 6

100g grated mozzarella
100g medium or mild cheddar, grated
2 spring onions, thinly sliced (optional)
8 slices white bread
4 tbsp mango chutney, plus extra to serve
small knob of butter, for frying (optional)

Steps:

  • Combine both cheeses and the spring onions, if using, in a bowl. Pile the cheese mix over four of the bread slices, then spread 1 tbsp chutney over each of the remaining slices. Sandwich the slices together to make four toasties.
  • If you're cooking over a barbecue, put the sandwiches on a griddle for 2 mins, flip and cook for 2 mins more. Transfer to sheets of foil using tongs and tightly wrap. Return to the griddle and cook for 3-4 mins more, or until the cheese is melted. Alternatively, melt a little butter in a pan. Fry the sandwiches for 2-3 mins on each side, weighing them down with a second pan or other heavy heatproof object. Cut the toasties into fingers and serve with more chutney for dunking.

Nutrition Facts : Calories 361 calories, Fat 15 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 9 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 1.9 milligram of sodium

MANGO CHUTNEY ON TOWN HOUSE TOPPERS™



Mango Chutney on Town House Toppers™ image

For delicious party canapes, spread cream cheese on buttery crackers and top with a sweet and savory mango chutney made with fresh ginger.

Provided by Allrecipes Member

Time 45m

Yield 32

Number Of Ingredients 11

2 cups chopped, peeled mango
1 cup finely chopped red or green bell pepper
⅔ cup finely chopped onion
½ cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar or lemon juice
1 teaspoon grated gingerroot
¼ teaspoon crushed red pepper
1 clove garlic, minced
1 (12 ounce) container whipped cream cheese
96 crackers Keebler™ Town House Toppers™ Original Crackers

Steps:

  • In medium saucepan combine mango, bell pepper, onion, water, brown sugar, vinegar, gingerroot, crushed red pepper and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid evaporates, stirring frequently. Cool for 20 minutes. Cover and refrigerate until serving time.
  • Spread cream cheese on KEEBLER TOWN HOUSE TOPPERS ORIGINAL crackers. Top with mango mixture.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 12.8 g, Cholesterol 10 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 181 mg, Sugar 3.2 g

MANGO CHUTNEY ON TOWN HOUSE TOPPERS™



Mango Chutney on Town House Toppers™ image

For delicious party canapes, spread cream cheese on buttery crackers and top with a sweet and savory mango chutney made with fresh ginger.

Provided by Allrecipes Member

Time 45m

Yield 32

Number Of Ingredients 11

2 cups chopped, peeled mango
1 cup finely chopped red or green bell pepper
⅔ cup finely chopped onion
½ cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar or lemon juice
1 teaspoon grated gingerroot
¼ teaspoon crushed red pepper
1 clove garlic, minced
1 (12 ounce) container whipped cream cheese
96 crackers Keebler™ Town House Toppers™ Original Crackers

Steps:

  • In medium saucepan combine mango, bell pepper, onion, water, brown sugar, vinegar, gingerroot, crushed red pepper and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid evaporates, stirring frequently. Cool for 20 minutes. Cover and refrigerate until serving time.
  • Spread cream cheese on KEEBLER TOWN HOUSE TOPPERS ORIGINAL crackers. Top with mango mixture.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 12.8 g, Cholesterol 10 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 181 mg, Sugar 3.2 g

MANGO CHUTNEY ON TOWN HOUSE TOPPERS™



Mango Chutney on Town House Toppers™ image

For delicious party canapes, spread cream cheese on buttery crackers and top with a sweet and savory mango chutney made with fresh ginger.

Provided by Allrecipes Member

Time 45m

Yield 32

Number Of Ingredients 11

2 cups chopped, peeled mango
1 cup finely chopped red or green bell pepper
⅔ cup finely chopped onion
½ cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar or lemon juice
1 teaspoon grated gingerroot
¼ teaspoon crushed red pepper
1 clove garlic, minced
1 (12 ounce) container whipped cream cheese
96 crackers Keebler™ Town House Toppers™ Original Crackers

Steps:

  • In medium saucepan combine mango, bell pepper, onion, water, brown sugar, vinegar, gingerroot, crushed red pepper and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid evaporates, stirring frequently. Cool for 20 minutes. Cover and refrigerate until serving time.
  • Spread cream cheese on KEEBLER TOWN HOUSE TOPPERS ORIGINAL crackers. Top with mango mixture.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 12.8 g, Cholesterol 10 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 181 mg, Sugar 3.2 g

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

MANGO CHUTNEY



Mango Chutney image

From Canadian House and Home. Try this recipe with recipe#223424 for an unforgetable sandwich. It is fruitier and thicker than storebought chutneys and well worth making. The recipe makes more than is necessary for the grilled cheese sandwiches. The leftovers can be stored in the refrigerator. Make sure you use ripe mangoes for the best flavour.

Provided by Dreamer in Ontario

Categories     Mango

Time 1h40m

Yield 1 1/2 cups

Number Of Ingredients 9

2 tablespoons vegetable oil
1 large sweet onion, sliced thinly with the grain
2 cups mangoes, peeled and diced (2 ripe mangoes)
2 tablespoons granulated sugar
2 teaspoons dry mustard
1/2 teaspoon ground coriander
1 tablespoon water
6 drops hot sauce (or to taste)
fresh ground black pepper

Steps:

  • In a small saucepan, heat oil on low and add sliced onion.
  • Cook, uncovered,until onion is soft and evenly browned (about 40 minutes).
  • Mix in mangoes, sugar, mustard, coriander and water.
  • Cover and cook about 20 minutes, until mangoes start to break down.
  • Stir, uncovered, 3 to 5 minutes to thicken chutney.
  • Season with Tabasco and black pepper.

Nutrition Facts : Calories 432.9, Fat 20.2, SaturatedFat 2.6, Sodium 49.4, Carbohydrate 66.2, Fiber 6.3, Sugar 53.9, Protein 3.2

MANGO CHUTNEY-CHICKEN CURRY



Mango Chutney-Chicken Curry image

From Pillsbury Doughboy Slow Cooker Recipes (2003). Serve with hot cooked rice or couscous. Offer small bowls of traditional curry toppers, such as toasted coconut, chopped peanuts, raisins, and mango chutney to pass at the table.

Provided by LaJuneBug

Categories     Chicken Breast

Time 7h20m

Yield 4 serving(s)

Number Of Ingredients 11

4 skinless chicken breast halves, bone-in
15 ounces garbanzo beans, drained and rinsed
1 small onion, thinly sliced
1 small red bell pepper, chopped
1 cup sugar snap pea, fresh
9 ounces mango chutney
3/4 cup water
2 tablespoons cornstarch
1 1/2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • In 3 1/2 to 4-quart cooker, layer chicken breast halves, garbanzo beans, onion, bell pepper, and sugar snap peas. In a small bowl, combine all remaining ingredients; mix well. Pour into slow cooker.
  • Cover; cook on low setting for 6 to 7 hours.

Nutrition Facts : Calories 297.4, Fat 2.9, SaturatedFat 0.6, Cholesterol 68.4, Sodium 688.2, Carbohydrate 33.6, Fiber 6.6, Sugar 2, Protein 33.6

MANGO CHUTNEY ON TOWN HOUSE TOPPERS™



Mango Chutney on Town House Toppers™ image

For delicious party canapes, spread cream cheese on buttery crackers and top with a sweet and savory mango chutney made with fresh ginger.

Provided by Allrecipes Member

Time 45m

Yield 32

Number Of Ingredients 11

2 cups chopped, peeled mango
1 cup finely chopped red or green bell pepper
⅔ cup finely chopped onion
½ cup water
2 tablespoons brown sugar
2 tablespoons cider vinegar or lemon juice
1 teaspoon grated gingerroot
¼ teaspoon crushed red pepper
1 clove garlic, minced
1 (12 ounce) container whipped cream cheese
96 crackers Keebler™ Town House Toppers™ Original Crackers

Steps:

  • In medium saucepan combine mango, bell pepper, onion, water, brown sugar, vinegar, gingerroot, crushed red pepper and garlic. Bring to boiling; reduce heat. Simmer, uncovered, about 15 minutes or until most of the liquid evaporates, stirring frequently. Cool for 20 minutes. Cover and refrigerate until serving time.
  • Spread cream cheese on KEEBLER TOWN HOUSE TOPPERS ORIGINAL crackers. Top with mango mixture.

Nutrition Facts : Calories 113.2 calories, Carbohydrate 12.8 g, Cholesterol 10 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 181 mg, Sugar 3.2 g

MANGO CHUTNEY



MANGO CHUTNEY image

Sweet and tangy with a bit of kick, this condiment is quite tasty! It's a versatile ingredient you can use in a lot of different recipes... VIDEO https://www.youtube.com/watch?v=-lHKU3x7CpY

Provided by CLUBFOODY

Categories     Low Protein

Time 1h

Yield 7 250ml jars

Number Of Ingredients 14

2 tablespoons olive oil
1 teaspoon red pepper flakes
1 cup white onion, finely chopped
1 cup red pepper, finely chopped
1/4 cup ginger, minced
6 mangoes, peeled and cut into 1/4-inch pieces (about 7 cups)
1 cup pineapple juice
1/2 cup white vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
1 teaspoon ground turmeric
1/2 teaspoon allspice
1/4 teaspoon sea salt
1/4 teaspoon black pepper (or to taste)

Steps:

  • In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
  • On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
  • Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
  • Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.) canning jars.

Nutrition Facts : Calories 321.7, Fat 5.5, SaturatedFat 0.9, Sodium 95.6, Carbohydrate 70.2, Fiber 6.6, Sugar 60.3, Protein 3.5

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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Top Asked Questions

How do you make Sticky Mango Chutney?
This homemade sweet, sticky mango chutney has a slight spiciness, It makes the perfect accompaniment for any curry! Add the ghee to a saucepan and heat over a medium heat. Add the onion and fry stirring often for 6-8 minutes, until the onion starts to soften and turn transluscent. Add in the minced garlic, stir and cook for another minute.
What is the best Chutney to eat?
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. 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.
How do you make chutney with vinegar and sugar?
Now add in the sugar and white wine vinegar. Stir everything together and bring to the boil. Turn down the heat and gently simmer, uncovered, for one and a half hours, stiring a couple of times during cooking until you've got that signature chutney consitency. Turn off the heat and allow to cool befor serving.
How to cook mango with peanut butter?
Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy. 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.

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