MANGO CHUTNEY
This Mango Chutney is a simple and delicious spread that's packed with flavor and is perfect slathered onto just about anything!
Provided by Sarah Bond
Categories Dips, Sauces, and Salsas
Time 1h15m
Number Of Ingredients 11
Steps:
- Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
- Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
- Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.
Nutrition Facts : ServingSize 2 Tbsp, Calories 75 kcal, Carbohydrate 16.5 g, Protein 0.7 g, Fat 1.2 g, SaturatedFat 0.2 g, Sodium 1 mg, Fiber 1.2 g, Sugar 15.1 g
EASY MANGO CHUTNEY RECIPE
This is a tasty and easy mango chutney that calls for only six main ingredients. Naturally gluten-free, this mango chutney pairs so well with everything from burgers to curries.
Provided by Shashi
Categories Appetizers
Time 25m
Number Of Ingredients 8
Steps:
- Peel and dice the mangoes (this always takes the most time for me)
- Peel and dice half the onion and the garlic.
- Add the diced onion, ginger, garlic, mangoes, maple syrup, red wine vinegar, (and if using the optional coriander, smoked paprika, cardamom, cinnamon, and chili powder) to a heavy bottom pan over low-medium heat.
- Let simmer for about 7-10 minutes, stirring often. Then remove from heat and let cool slightly. As it cools, it should thicken up some.
- Season with salt and pepper to taste and enjoy with your favorite curries or burgers!
Nutrition Facts : Calories 91 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 43 milligrams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MANGO CHUTNEY
Steps:
- Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
- In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
- In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
SUPER SIMPLE MANGO CHUTNEY RECIPE
This simple recipe for mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. Make a large batch and freeze the leftovers!
Provided by The Wanderlust Kitchen
Categories Condiments & Sauces
Time 40m
Number Of Ingredients 9
Steps:
- Combine all of the ingredients in a medium saucepan. Set over medium-low heat and cook, covered, for 30 minutes. Store in a sealed container.
Nutrition Facts : ServingSize 1 serving, Calories 409 kcal, Carbohydrate 102 g, Protein 5 g, Fat 1 g, Sodium 285 mg, Fiber 6 g, Sugar 81 g, UnsaturatedFat 1 g
MANGO CHUTNEY
Steps:
- Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
- Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)
Nutrition Facts : Calories 75 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 18 g, Fat 0 g, ServingSize Makes 6 (8-ounce) jars, UnsaturatedFat 0 g
MANGO CHUTNEY
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 10
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.
REAL INDIAN MANGO CHUTNEY
This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h10m
Yield 24
Number Of Ingredients 12
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.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 27.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 25.5 g
MANGO CHUTNEY
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Provided by Eleanor Topp
Categories Condiment/Spread Ginger Vinegar Raisin Apple Mango Curry Bell Pepper Boil Sauce Secrets
Yield Makes 5 cups (1.25 L)
Number Of Ingredients 13
Steps:
- 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
- SERVING SUGGESTION: Chutney Butter
- Serve with grilled or barbecued chicken parts.
- Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
- Makes 1/4 cup (50 mL).
MANGO CHUTNEY
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Provided by Barney Desmazery
Categories Condiment
Time 2h15m
Yield Makes 3 x 300ml jars
Number Of Ingredients 13
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.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium
MANGO CHUTNEY
A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Provided by Shirley Crowley
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h40m
Yield 240
Number Of Ingredients 17
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.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g
MANGO CHUTNEY
Provided by Food Network
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
SIMPLE MANGO CHUTNEY
More like a salsa than a chutney this is served with recipe #220159 ( say pull-or-ree), Katchourie sahina or other types of fried vegetable fritters. The mango used should be full and just starting to ripen but firm. If if is even the slightest bit soft to the touch do not use for this recipe. I also love this recipe with Recipe #189571
Provided by WizzyTheStick
Categories Chutneys
Time 1h
Yield 1 cup, 2 serving(s)
Number Of Ingredients 7
Steps:
- Grate mango using the large holes of a box grater and stir all ingredients together.
- Cover and chill for one hour before serving as a condiment with fried vegetable fritters, rice dishes or curries.
- Store in a tightly sealed glass jar in the refrigerator for up to a month.
Nutrition Facts : Calories 94.3, Fat 0.4, SaturatedFat 0.1, Sodium 585.8, Carbohydrate 24.4, Fiber 2.5, Sugar 19.2, Protein 1.2
MOM'S MANGO CHUTNEY
My mom is well-known in this area for her homemade jellies, jams, and chutneys. This is the recipe she uses for her famous mango chutney. She got it from Southern Living but don't tell her friends ;)
Provided by ratherbeswimmin
Categories Mango
Time 3h
Yield 3 cups
Number Of Ingredients 15
Steps:
- Mix all the ingredients together in a large glass bowl.
- Cover and chill 8 hours.
- Transfer mixture to a large pot.
- Bring to a boil over medium heat.
- Lower the heat and cook 1 1/2 hours, stirring frequently.
- Divide mixture into airtight containers.
- Store in refrigerator up to 1 week; may keep in freezer for up to 6 months.
Nutrition Facts : Calories 801, Fat 2.3, SaturatedFat 0.3, Sodium 634.9, Carbohydrate 199.9, Fiber 8, Sugar 179.1, Protein 4.1
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