Spicy Mango Chutney Asda Good Living Recipes

SPICY MANGO CHUTNEY

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.

SPICY MANGO CHUTNEY | ASDA GOOD LIVING

Steps:

• Cut the mangoes, apples and apricots into 1cm pieces. Put in a preserving pan or very large saucepan with the ginger, chillies, onion, salt and vinegar. Bring to the boil, stirring occasionally, and simmer, uncovered, for 25 minutes.
• Add the sugar and stir until it dissolves completely. Simmer, stirring occasionally, for 1 hour 10 minutes.
• To test if the chutney is ready, draw a wooden spoon across the base of the pan - if you can see the base for a few seconds, it's thick enough. As the mixture thickens, stir more often so it doesn't catch on the bottom of the pan.
• Half an hour before it's ready, pre-heat the oven to 140C/120C Fan/Gas 1.
• Prepare the jars. Wash the jars and lids in hot soapy water. Rinse and put in the oven open-side down on a baking tray lined with triple thickness kitchen paper for 20 minutes. Or sterilise the jars and lids by putting in a dishwasher on a hot wash.
• Spoon into hot jars, put on the lids, then label when cool. Leave to mature for at least 4 weeks before eating. Once opened, keep in the fridge and eat within 3 weeks.

SPICY MANGO CHUTNEY

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!

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.

SPICY MANGO CHUTNEY - RECIPE

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!

SPICY MANGO CHUTNEY

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.