Puréed Green Mango Chutneys Recipes

GREEN MANGO CHUTNEY RECIPE

Steps:

• Wash raw mango in running water. Peel and cut it into small chunks and discard its stone.
• Add mango pieces, green chilli, ginger, cumin seeds, sugar and salt in a grinder jar.
• Grind them until medium coarse paste.
• Add coriander leaves and 1 tablespoon water; grind to a smooth paste. Serve it as an accompaniment or condiment with snacks and Indian meals.

GREEN MANGO CHUTNEY

Steps:

• Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.

GREEN MANGO CHUTNEY

Steps:

• Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
• Tip the mangoes into a colander and drain well.
• Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
• Bring the saucepan to the boil over medium heat, stirring occasionally.
• When the mixture is boiling, reduce the heat and simmer for 2 hours.
• Bottle immediately in clean, warm, sterilised jars and seal tightly.
• This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.

PURéED GREEN MANGO CHUTNEYS

Steps:

• 1. With a vegetable peeler, peel the mangoes, then cut the fruit around the center seed into 1/2- to 1-inch pieces. Place the mango pieces and the ginger, green chili peppers, scallions, curry leaves, and salt in a food processor or a blender, and process until minced. Remove to a serving bowl. Add some of the sugar if the chutney seems to tart.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the fenugreek seeds and asafoetida, stir 30 seconds, then add this seasoning mixture to the chutney, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.