Mango Chutney Food

facebook share image   twitter share image   pinterest share image   E-Mail share image

MANGO CHUTNEY



Mango chutney image

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

6 firm but ripe mangoes (about 1.5kg)
500ml white wine vinegar
450g granulated sugar
1 tbsp cumin seeds
2 tsp coriander seeds
10 cardamom pods
2 tsp nigella seeds
½ tsp cayenne pepper
½ tsp turmeric
3 garlic cloves , crushed
8 whole cloves
thumb-sized piece of ginger , grated
1 fat red chilli , seeds removed and finely chopped

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



Mango Chutney image

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

3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

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



Mango Chutney image

Provided by Alton Brown

Categories     condiment

Time 1h

Yield about 4 cups

Number Of Ingredients 13

4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

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.

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

MANGO CHUTNEY



Mango Chutney image

Provided by Emeril Lagasse

Categories     condiment

Time 45m

Yield about 3 cups

Number Of Ingredients 12

2 1/2 pounds firm-ripe mangoes, peeled and diced
1/2 cup diced red bell pepper
1/2 cup diced red onion
1 red Thai chile, seeded and sliced
1 (2-inch) piece ginger, peeled and grated
1/4 cup currants
3/4 cup packed light brown sugar
1 teaspoon cardamom pods
1 cinnamon stick
1/2 cup cider vinegar
1/2 lemon, juiced
1 tablespoon chopped green onion

Steps:

  • In a large saucepan, combine all ingredients and bring to a boil over medium high-heat. Reduce the heat to low and simmer until chutney has reached a thick jam consistency, usually 25 to 30 minutes, stirring frequently to prevent scorching. Once the chutney has reached the desired consistency, remove from the heat and set aside to cool. Chutney will keep in an airtight nonreactive container in the refrigerator for up to 2 weeks.

MANGO CHUTNEY



Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

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



Mango Chutney image

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

4 mangoes, peeled, pitted, and chopped (4 cups)
3 tablespoons grated fresh ginger
1 onion, chopped
1 clove garlic, minced
1/2 sweet red pepper, seeded and chopped (about 1 cup)
1/2 cup raisins
1/3 cup sugar
2 teaspoons salt
1/2 cup white vinegar
1/3 cup water

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.

MANGO CHUTNEY



Mango Chutney image

A mango chutney recipe that can be made with just a few mangoes. Perfect for when they are not in season. I make one batch and can them in 1 cup jars. Serve over cream cheese with crackers. Yummy!!!

Provided by schmme

Categories     Mango

Time 45m

Yield 5 cups, 50 serving(s)

Number Of Ingredients 13

3 medium apples, peeled, cored and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups sugar
1 medium onion, finely chopped
1/2 cup raisins
1/2 cup white vinegar
1/4 cup chopped gingerroot
1 tablespoon lemon juice
2 teaspoons curry powder
1/2 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon salt

Steps:

  • Combine mangoes, apples, pepper, onion, sugar, raisins, ginger and vinegar in a saucepan.
  • Bring to a boil over high heat, then reduce heat and boil gently for 20 minutes, stirring occasionally.
  • Add lemon juice, curry powder, nutmeg, cinnamon, and salt.
  • Boil gently for an additional 5 minutes.
  • Ladle chutney into jars with a 1/2 inch headspace and process for 10 minutes for half-pint jars.

Nutrition Facts : Calories 41, Fat 0.1, Sodium 24, Carbohydrate 10.5, Fiber 0.5, Sugar 9.4, Protein 0.2

MANGO CHUTNEY



Mango Chutney image

A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.

Provided by JustJanS

Categories     Sauces

Time 1h5m

Yield 5 cups

Number Of Ingredients 9

1 kg very firm mango
2 cups sugar
625 ml vinegar
1 (5 cm) piece ginger, peeled
4 cloves garlic, peeled
2 -4 teaspoons chili powder
4 teaspoons mustard seeds
8 teaspoons salt
1 cup raisins or 1 cup sultana

Steps:

  • Peel the mangoes and cut into small pieces, set aside.
  • Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
  • Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
  • Add to the pan and cook for 10 minutes, stirring.
  • Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
  • Watch it carefully, as it can catch at this stage!
  • Pour into sterilized jars, seal with cellophane covers and label.
  • The chutney will keep for several months, but it doesn't last that long in our house.

Nutrition Facts : Calories 627.3, Fat 2.1, SaturatedFat 0.4, Sodium 3748.7, Carbohydrate 153.4, Fiber 6.9, Sugar 141.6, Protein 4.3

MOM'S MANGO CHUTNEY



Mom's Mango Chutney image

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

3 large mangoes, peeled and chopped (about 2 lbs.)
1 1/2 cups chopped onions
1/2 cup peeled chopped cooking apple (Granny Smith)
1/2 cup raisins
1 cup cider vinegar
1 1/4 cups firmly packed brown sugar
1/2 cup sugar
1/4 cup finely chopped fresh ginger
1/2 teaspoon grated lime rind
2 tablespoons lime juice
1 tablespoon mustard seeds
1 1/2 teaspoons celery seeds
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves

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

People also searched

More about "mango chutney food"

MANGO CHUTNEY RECIPE - SIMPLY RECIPES
mango-chutney-recipe-simply image
May 14, 2007 Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves. Add the …
From simplyrecipes.com
4.7/5 (38)
Total Time 1 hr 15 mins
Category Condiment, Chutney, Mango, Relish
Calories 75 per serving
See details


HOMEMADE MANGO CHUTNEY RECIPE | JAMIE OLIVER CHUTNEY …
homemade-mango-chutney-recipe-jamie-oliver-chutney image
Method. Peel, stone and roughly chop the mangos; set aside. Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli. Add the vinegar and sugar to a large pan over a …
From jamieoliver.com
See details


MANGO CHUTNEY RECIPES - BBC FOOD
mango-chutney-recipes-bbc-food image
Mango chutney recipes. Mango chutney is the classic accompaniment to curry - try making your own with one of our simple recipes. While this homemade mango chutney is delicious with curry, try it ...
From bbc.co.uk
See details


MANGO CHUTNEY RECIPE | FOOD NETWORK
Directions. Dice all the vegetable ingredients and mix well. Stir in the cilantro, olive oil, cayenne, salt and pepper, and lemon juice, to taste. Cover and refrigerate. A viewer or guest of the ...
From foodnetwork.com
Author Juan Rivas
Difficulty Easy
See details


DINNER MENU | MAMA TIGRE MEXICAN RESTAURANT OAKTON VIRGINIA
Savory spice rubbed charred cauliflower, exotic tikka masala sauce, sesame seeds, queso fresco, mango chutney with house rice and black beans ENCHILADA PLATTERS $11. Choose: …
From mamatigre.com
See details


CHUTNEY'S VEGETARIAN IN HERNDON - RESTAURANT MENU AND REVIEWS
Jul 10, 2022 All info on Chutney's Vegetarian in Herndon - Call to book a table. View the menu, check prices, find on the map, see photos and ratings.
From restaurantguru.com
See details


MASALA INDIAN CUISINE | AUTHENTIC INDIAN & NEPALI RESTAURANT …
Crispy fried spinach topped with mint chutney, tamarind chutney, onions, yoghurt and spice mixes. ... Sea-Food Curry. $ 24.00. Shrimp and salmon cooked in a spiced tomato and garam …
From masalava.com
See details


MANDARIN
We do this with high quality food, a warm atmosphere and friendly service for our customers. OUR STORY. Enjoy the Taste of Mandarin at Home. Choose from our extensive selection of …
From mandarinrestaurant.com
See details


MANGO CHUTNEY | RICARDO
In a saucepan, bring the vinegar and sugar to a boil. Simmer for 2 to 3 minutes. Add the onions and cook for 2 minutes. Place the allspice in cheesecloth or a tea ball. Add to the saucepan …
From ricardocuisine.com
See details


HOW TO USE MANGO CHUTNEY? LET US COUNT THE WAYS
Mango chutney also pairs well with an evening appetizer of pork or duck terrines or country patés served with buttered toast and a glass of wine. 6. Use Mango Chutney As A Stir Fry …
From wozzkitchencreations.com
See details


SPICY MANGO CHUTNEY RECIPE | FOODAL
Nov 24, 2022 Heat the oil in a large saucepot over medium heat. Add the onions and saute until soft and translucent, 2-3 minutes. Stir in the ginger and cook, stirring often until the …
From foodal.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #jams-and-preserves     #condiments-etc     #fruit     #asian     #indian     #easy     #vegan     #vegetarian     #stove-top     #dietary     #equipment     #number-of-servings     #3-steps-or-less     #4-hours-or-less

Related Search