Mango Chutney Raita Recipes

REAL INDIAN MANGO CHUTNEY

Steps:

• Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
• Drain and discard liquid from the mango.
• Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

MANGO RAITA

Steps:

• In a bowl, take 2 cups yogurt (dahi or curd) and 2 tablespoons sugar.
• Mix with a wired whisk or with a spoon till the sugar dissolves.
• The yogurt should look smooth and creamy.
• Then add the chopped mangoes.
• Gently stir the mangoes in the yogurt.
• Heat 1 tablespoon ghee or oil in a small frying pan. Add 1 teaspoon mustard seeds.
• Fry the mustard seeds till they crackle.
• Add 2 dried red chilies and ¼ teaspoon fenugreek seeds.
• Fry them till dried red chilies change color
• Pour this spiced tadka on the yogurt mixture.
• Stir and mix well.
• If you do not like the mustard seeds or fenugreek seeds to be seen in the Mango Raita, then strain the ghee and discard the seeds. Stir the ghee into the raita mixture.
• Garnish the Mango Raita with coriander leaves.
• For the garnish, you can also use diced mangoes and top it in the center of the Mango Raita as I have done.
• Serve the Mango Raita chilled or at room temperature.

MANGO CHUTNEY

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.

MANGO CHUTNEY

Steps:

• Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.

MANGO CHUTNEY

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.

MANGO CHUTNEY

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 RAITA

Steps:

• Peel the Mango and dice into 1/2 inch cubes (work over a bowl so you do not lose any juice).
• Stir in Yogurt.
• Transfer to a serving bowl, sprinkle with the Garam Masala and a very few drops of oil.
• Serve.

CURRIED TROUT WITH CHUTNEY AND CUCUMBER-MELON RAITA

Steps:

• Mix first 3 ingredients in small bowl. Add 2 tablespoons mint; season generously with salt and pepper. Chill raita while preparing trout.
• Place trout fillets, flesh side up, on platter or baking sheet. Brush each with 2 tablespoons chutney, covering top completely. Sprinkle with salt and pepper. Sprinkle each fillet with 1 teaspoon curry powder. Sprinkle almonds evenly over fish; press very firmly to adhere.
• Melt butter in large nonstick skillet over medium heat. Add fish, almond side down, and cook until browned on bottom, about 4 minutes. Carefully turn fish over and sauté until cooked through, replacing any dislodged almonds, about 4 minutes. Transfer fish to plates; sprinkle remaining mint over. Spoon raita alongside.

MANGO CHUTNEY RAITA

Steps:

• 1. Prepare the mango chutney and the dessert masala. Then, in a food processor or blender, process together the chutney and 1 cup yogurt until smooth.2. Remove to a serving bowl and mix in the remaining yogurt. Add the dessert masala and stir lightly to mix, with parts of it visible as a garnish.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.