Puréed Green Mango Chutneys Recipes

RAW MANGO CHUTNEY | GREEN MANGO CHUTNEY

Steps:

• Rinse the mangoes well. Then, dry them with a kitchen towel.
• Peel and chop them into small pieces. Remove and discard the stones.
• In a blender or grinder, add the chopped mangoes, coconut, garlic, green chillies and salt as required.
• Grind all the ingredients with water to a smooth and fine consistency. Add water as needed while grinding.
• Transfer to a serving bowl.
• Serve Green Mango Chutney with Indian meals or with savory rice porridge.

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.

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.

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 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.

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.

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.