Mango Habanero Chutney Recipes

MANGO CHUTNEY

Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

Ingredients

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 HABANERO CHUTNEY

MANGO HABANERO CHUTNEY image

Made with only 9 ingredients, this spicy and sweet mango habanero chutney is so easy to make. Pair it with cheese, crackers, and fruit on a cheese board that is sure to be a welcome addition to any occasion.

Provided by Shashi

Categories Chutneys, Sauces, Dressings

Time 25m

Number Of Ingredients 10

Ingredients

1 tbsp oil (I used EVOO)
1/2 onion
2 cloves garlic
2 mangoes
2 habanero
1/2 tsp coriander
1/4 turmeric
1/4 smoked paprika
2 tbsp red wine vinegar
3 tbsp maple

Steps:

Peel and chop onion and garlic. Also, peel and dice the mango andcarefully cut the habanero.
Add chopped onion to a pan with the oil and sauté about 10minutes, stirring often.
Add in the garlic, mangoes, habanero, coriander, turmeric, smokedpaprika, vinegar, and maple syrup and let simmer over a low flame for about 5-7minutes.
Remove pan from heat.
Using an immersion blender or high-speed blender, blend theingredients together well.
Serve with crackers, cheese, and fruit.

Nutrition Facts : Calories 50 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat

MANGO CHUTNEY CARIBBEAN

Mango Chutney Caribbean image

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

Provided by Ambervim

Categories Chutneys

Time 4h40m

Yield 10 Cups

Number Of Ingredients 15

Ingredients

2 anaheim chilies, roasted peeled and diced
2 hot chili peppers, seeded and minced (Scotch Bonnet or Habanero good)
2 cups apple cider vinegar
1 tablespoon salt
3 cups brown sugar
1/4 cup tamarind paste
4 mangoes, chopped
6 ounces raisins
1/2 teaspoon celery seed
3 teaspoons garlic, minced
1 tablespoon ginger, grated
2 tablespoons lime juice
1/4 cup clove, whole
1 teaspoon cinnamon (I usually use more)
1 tablespoon mustard seeds

Steps:

Combine peppers, vinegar, salt and sugar in a large pot.
Cook over medium heat until sugar dissolves.
Add remaining ingredients and bring to a boil.
Simmer, undisturbed for 4 hours.
Remove from heat, cover and set aside for 2 hours.
Refrigerate overnight.
OR
Can using safe technique.

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