Spiced Mango Chutney With Chiles Recipes

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SPICY MANGO CHUTNEY - RECIPE



Spicy Mango Chutney - Recipe image

A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.

Provided by Mike Hultquist

Categories     Main Course     Salsa

Time 30m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 small sweet onion (chopped)
1 medium red bell pepper (chopped)
2 serrano peppers (chopped)
1 teaspoon chopped fresh ginger
1 tablespoon yellow curry powder
1 teaspoon turmeric
1 teaspoon paprika
3 cups fresh chopped mango
Juice from half an orange
1 tablespoon apple cider vinegar
1 tablespoon sugar
Pinch of sea salt

Steps:

  • Heat a pot to medium heat and add the olive oil.
  • Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
  • Add the seasonings and cook another minute, stirring.
  • Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
  • Enjoy!

Nutrition Facts : Calories 24 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 3 g, ServingSize 1 serving

MANGO CHUTNEY (BEST EVER!)



Mango Chutney (BEST EVER!) image

Delicious as sweet and spicy spread or dipping sauce and wonderful added to your curry sauces!

Provided by Kimberly Killebrew

Categories     condiment

Number Of Ingredients 15

1 tablespoon cooking oil ((neutral tasting))
2 teaspoons fresh ginger (, finely minced)
2 cloves garlic (, finely minced)
1 red chili (, sliced (optional: remove seeds and membrane for less heat))
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon turmeric
1/4 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
4-5 large mangoes ((about 250-300 grams each), peeled and diced)
2 cups white granulated sugar
1 cup white vinegar

Steps:

  • Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  • For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

Nutrition Facts : ServingSize 1 tablespoon, Calories 24 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 8 mg, Fiber 1 g, Sugar 6 g

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

This spicy mango chutney is a delicious way to enjoy fresh mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices bursting with fresh flavor. Perfect to use as a sandwich spread, over that perfect roast, or just on its own over toast.

Provided by Veena Azmanov

Categories     Breakfast     Dinner     Lunch

Time 40m

Number Of Ingredients 12

1 lb Mango (semi-ripe, grated (3 cups))
1 cup White sugar
2 tbsp Water
1/4 cup Ginger
2 Red chilies (fresh, sliced)
1 tbsp Red chili flakes (hot or sweet)
3 inch Cinnamon stick
1 Star anise
2 Cardamom pods
3 Cloves
2 tbsp White vinegar
1/4 tsp Salt

Steps:

  • PMangoes - Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
  • Combine - In a medium saucepan or pan over medium heat add all ingredients. Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
  • Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often. Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
  • Simmer - Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick. Pro tip - You can even throw in a handful of raisins for added sweetness.
  • Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

Nutrition Facts : Calories 147 kcal, Carbohydrate 37 g, Protein 1 g, Sodium 91 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

SPICED MANGO CHUTNEY WITH CHILES



Spiced Mango Chutney With Chiles image

Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies. It's welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal. There are thousands of varieties of mangoes, but two are predominant. The Tommy Atkin is green, blushed with rose, and as large as a softball. The champagne mango, the size of a large peach, is pale gold, with a floral flavor. I prefer the champagne, which tends to be less fibrous and has an impossibly lovely scent, but any mango is a boon. The fruit is full of such promise.

Provided by Cathy Barrow

Categories     condiments

Time 2h

Yield 5 half-pint jars (5 cups)

Number Of Ingredients 12

5 pounds mangoes, about 9 Champagne or 6 Tommy Atkins
1 cup, or 7 ounces, golden raisins (or dried cranberries, cherries or apricots)
1 cup apple cider vinegar
1 cup, or 7 ounces, brown sugar
1/2 cup finely minced onion
1/4 cup peeled, finely minced fresh ginger
1 teaspoon yellow mustard seed
1 teaspoon coriander seed
6 cardamom pods, seeds extracted
6 makrut lime leaves
1 4-inch Chinese long red hot chile, or to taste
1 4-inch serrano chile, or to taste

Steps:

  • Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
  • Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 6 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
  • Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
  • In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together. Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin. Add to the pot and stir well. Add the lime leaves.
  • Wearing gloves, slice the chiles into rings. Remove seeds if you wish. Decide how much chile suits your taste. (If you are heat averse, start with half the recommended amount and taste. The chiles may be omitted altogether for a sweeter chutney.)
  • Bring heat up to medium and stir occasionally as mixture comes to a boil. Bring to a good hard boil, stirring all the time. Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens. Adjust heat as needed without losing the boil and continue to stir.
  • After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail. Turn off heat and discard the lime leaves.
  • Ladle the hot chutney into warm jars, leaving 1/2-inch headspace. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
  • Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.

Nutrition Facts : @context http, Calories 441, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams

ROB'S MANGO AND CHILLI CHUTNEY



Rob's Mango and Chilli Chutney image

Adding 1 of the mangoes at the end, means that this chutney retains a superb fresh flavour. Can be left in the fridge for 1 month or preserved and canned for over 1 year (follow the canning notes link on home page) Lovely with Indian or Mexican food or to enhance a cooked meat and cheese platter. Add a spoonful to curries or mix with cold shredded chicken, curry powder and mayonnaise for a lovely baked potato or sandwich filling. Just make sure your mangoes are really ripe and soft.

Provided by robd16

Categories     Mango

Time 30m

Yield 2 medium jars

Number Of Ingredients 16

2 ripe mangoes, cut into small cubes
4 red chilies, 3 de-seeded and cut fine 1 sliced
1 red pepper, de-seeded and cut into short thin strips
2 small onions, grated
1 lime, juice and zest separated
1 inch piece gingerroot, grated
1 cup sugar
2/3 cup white vinegar
1 cup hot strong green tea, made with 2 green teabags
2 bay leaves
1 large cinnamon stick, roughly broken
4 cardamom pods, split
1 teaspoon whole black peppercorn
1/2-1 whole star anise
2 teaspoons mustard seeds
2 teaspoons salt

Steps:

  • In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan. Alternatively if you don't have any muslin cloth you can fish the spices out later. Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger.
  • Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains.
  • Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid.
  • By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid.
  • Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only.
  • Divide between sterilized jars, seal and leave to cool.
  • Best ever!

Nutrition Facts : Calories 644.9, Fat 2.2, SaturatedFat 0.3, Sodium 2345.8, Carbohydrate 159.2, Fiber 8.7, Sugar 141.9, Protein 5

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 10

15 cloves
15 pink peppercorns
2/3 cup distilled white vinegar
2 cups finely diced red onion (about 1 large onion)
1 teaspoon crushed red-pepper flakes
1 1/2 teaspoons kosher salt
2 cups sugar
2 tablespoons finely grated peeled fresh ginger
3 tablespoons finely grated lime zest, plus 2/3 cup fresh lime juice (from about 4 limes)
7 mangoes, (7 1/2 pounds total) peeled, pitted, and cut into 1/2-inch chunks

Steps:

  • Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided 6-quart saucepan. Add vinegar, red onion, red-pepper flakes, salt, and sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
  • Stir in ginger, lime zest and juice, and mangoes. Continue to simmer over medium until mangoes begin to soften and liquid has thickened, about 40 minutes. Remove from heat. Transfer to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to 1 month.

MANGO CHUTNEY



Mango Chutney image

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

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

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

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

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

Provided by MsPia

Categories     Mango

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 mangoes, 1 pound each
2 teaspoons garlic, fresh and minced
2 teaspoons ginger, fresh and minced
2 tablespoons cider vinegar
1/2 cup dark brown sugar
1/2 cup golden raisin
1 tablespoon fresh lime juice
2 teaspoons coarse Dijon mustard
1/4 teaspoon salt
1/8 teaspoon hot chili paste, such as Sambal

Steps:

  • Peel the mangoes, diced the flesh into small cubes and set aside.
  • Simmer the garlic, ginger, vinegar and brown sugar in a small sauce pan for 10 minutes.
  • Add mangoes, raisins, lime juice, mustard, salt and Sambal.
  • Continue to simmer for 20 minutes.
  • Refrigerate. (This chutney will keep refrigerate for up to 1 week).

Nutrition Facts : Calories 470.1, Fat 1, SaturatedFat 0.2, Sodium 386.3, Carbohydrate 120.9, Fiber 5.7, Sugar 105.4, Protein 2.9

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

Chutneys are not only for Xmas! This is great eaten with cheese & oat cakes, or together with a spicy fish dish and rice. And best of all: chutneys are a great gift for friends and family.

Provided by zetallgerman

Time 1h30m

Yield Makes Jars

Number Of Ingredients 14

5-6 large ripe mangoes (ca. 1.5kg)
2 tbsp sunflower oil
2 red onions, thinly sliced
a large piece fresh root ginger, grated
1 large whole lemon (flesh and juice)
1 cinnamon stick
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp black onion seeds (Nigella seeds or even mustard seeds)
1 tsp ground turmeric
1 large red chili, finely sliced (or 1 1/2 tsp chili powder)
375ml white wine vinegar
400g caster sugar
1 tsp salt

Steps:

  • Wash and sterilize your jam jars.
  • Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.
  • Add all of the spices, except the turmeric, and fry until toasted.
  • Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.
  • Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!

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From eatsmarter.com


MANGO CHUTNEY RECIPE FOR PORK - CREATE THE MOST AMAZING DISHES
2022-03-07 Sprinkle salt and pepper on pork. Add butter and quickly brown pork medallions in pan over medium-high heat. Remove pork from heat and keep warm. Add whipping cream to pan and bring to a boil. Add chutney to cream mixture, mix well and pour over medallions. Cover and bake at 350 degrees for 20 minutes.
From recipeshappy.com


MANGO CHUTNEY RECIPE | CHEFDEHOME.COM
Directions. 1. In a deep sauce pan, add vinegar, **whole spices, sugar, salt, and chili flakes. Heat the mixture for 5 minutes on medium heat. In this time spices release perfume into the vinegar and sugar dissolves and thickens. 2. Add diced mango, sliced ginger, and garlic.
From chefdehome.com


SPICY MANGO CHUTNEY | CHILI GARLIC MANGO CHUTNEY - YOUTUBE
Hello Everyone !!Today I am going to share a very Spicy and Tasty Garlic Mango chutney Recipe. Summers are here and Raw Mangoes are easily available so I mad...
From youtube.com


MANGO CHILI CHUTNEY - ANOTHERFOODBLOGGER
2019-11-27 Instructions. Add oil to a medium saucepan and on medium heat saute the garlic, ginger & chili. Add spices and saute for a further minute. Add mango, sugar, salt & vinegar and cook on low for 30 mins until mangoes are soft. You can leave it chunky or mash with a fork/potato masher for a smoother chutney.
From anotherfoodblogger.com


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