Quick And Easy Banana Mango Chutney Recipes

SPICY BANANA & MANGO CHUTNEY

Steps:

• Dry fry the cumin seeds in the base of a preserving pan, stirring constantly for about a minute until golden.
• Add the vinegar and water plus all the other ingredients except the lime juice and zest.
• Cook over a low heat, stirring, to dissolve the sugar.
• Bring slowly to the boil.
• Lower heat to a simmer, keep stirring, (you don't want it to stick) and cook for 45 minutes or until there's just a single layer of liquid on the surface.
• Add lime juice and zest and simmer, still stirring, for another 5 minutes.
• Ladle into hot sterilized jars and seal immediately, labelling when cool. (I used 3 x 500 ml jars with a little spare).
• Store in a cool, dark place for 6 - 8 weeks before using.
• Refrigerate after opening.

QUICK AND EASY BANANA MANGO CHUTNEY

Steps:

• In medium saucepan, combine first seven ingredients.
• Bring to a boil over medium heat, then reduce heat and simmer one minute.
• Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender.
• Remove from heat and add remaining banana and mango, along with the raisins.
• Stir well to combine, cover and let stand for 30 minutes.
• To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Refrigerate. Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.

MANGO OR PAPAYA CHUTNEY

Steps:

• Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

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 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:

• 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.

BANANA CHUTNEY

Steps:

• Peel bananas and chop into small pieces.
• Stone and chop the dates and chop the ginger.
• Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
• Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
• Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
• Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
• Seal the jars and label.
• Store in a cool dark place for 1-2 months before using to allow the flavours to develop.

EASY MANGO BANANA SMOOTHIE

Steps:

• Blend mangos, banana, vanilla yogurt, and milk in a blender until smooth.