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
MANGO CHUTNEY (BEST EVER!)
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
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
QUICK AND EASY BANANA MANGO CHUTNEY
I live on a hilltop in Costa Rica and have an over-abundance of mangoes and bananas growing wild all over our property - so when I found this wonderful recipe for Cuban Ahi with Banana-Mango Chutney by Chef Manami, I couldn't resist. It turned out wonderfully and I am posting the chutney by itself so I can group it in a separate cookbook. I've made some tweaks based on personal preference - but the original recipe is awesome. You can use just ripe bananas if you don't have green - but I like the texture when using both. Thank you, Manami!!!
Provided by Jostlori
Categories Chutneys
Time 20m
Yield 1 2/3 cups, 1 serving(s)
Number Of Ingredients 11
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.
SPICY MANGO CHUTNEY
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
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!
SPICY MANGO CHUTNEY
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
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 & BANANA SMOOTHIE
Cool down this summer with a fresh and fruity smoothie
Provided by Good Food team
Categories Breakfast, Snack
Time 5m
Yield Makes 1 litre
Number Of Ingredients 4
Steps:
- Cut the mango down either side of the flat stone, then peel and cut the flesh into chunks.
- Peel and chop the banana.
- Put all the ingredients into a food processor or blender, then process until smooth and thick. Keep in the fridge and use the day you make it.
Nutrition Facts : Calories 107 calories, Fat 1 grams fat, Carbohydrate 26 grams carbohydrates, Sugar 26 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.04 milligram of sodium
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- In a small saucepan over medium heat, add coconut oil (or water), red onion, serrano pepper, red bell pepper (optional), ginger, red pepper flakes, and curry powder. Cook for 3 minutes, stirring occasionally.
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