Mango Ginger Chutney
Serve:6
Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon red pepper flakes
1 teaspoon chopped garlic
1 tablespoon ginger, finely chopped
1 large mango, peeled and diced
2 tablespoons granulated sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
2 tablespoons coriander, chopped
2 tablespoons lemon juice
salt and freshly ground black pepper
Ingredients
2 tablespoons vegetable oil
1 cup chopped onion
1/8 teaspoon red pepper flakes
1 teaspoon chopped garlic
1 tablespoon ginger, finely chopped
1 large mango, peeled and diced
2 tablespoons granulated sugar
2 tablespoons white vinegar
1 tablespoon soy sauce
2 tablespoons coriander, chopped
2 tablespoons lemon juice
salt and freshly ground black pepper
Instructions
1 Heat oil in a pot over medium heat. Add onion and red pepper flakes and saute for 3 minutes or until softened. Stir in garlic and ginger and cook for 30 seconds.
2 Add mango and cook until slightly softened. Stir in sugar, vinegar and soy sauce and cook until mixture thickens, about 5 minutes.
3 Remove from heat and stir in coriander, lemon juice salt and pepper. Cool. Will keep, covered in refrigerator, up to two weeks.
Peach Mango Ginger Chutney
Serves: ~2 cups
Ingredients
2 Tablespoons ghee
¼ cup onion, minced
3 peaches, diced
¼ cup mango, diced
1 garlic clove, crushed
1 Tablespoon orange juice
1 Tablespoon apple cider vinegar
½ teaspoon grated ginger
¼ teaspoon red pepper flakes
Zest from 1 orange
Instructions
1. In a small saucepan over medium heat, combine the ghee, and minced onion. Cook until the onion is translucent, a few minutes.
2. Add the peaches, mango, garlic, orange juice, apple cider vinegar, ginger, red pepper flakes and orange zest. (I zested the orange, then cut it open and used the juice from inside. Hint: use a microplane grater to zest the orange and grate down the garlic and ginger, saving time.)
3. Turn heat to low and continue to simmer until the fruit is softened but not overly mushy.
4. Spoon over pork burgers or chops, chicken or even salmon.
Mango-Peach Chutney
Ingredients
1 lime
1 1/2 cup sugar
1 1/2 cup distilled vinegar, (5% acidity)
1/2 cup chopped white onion
1 clove garlic, minced or pressed
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/8 teaspoon cayenne pepper, or more to taste
1/2 cup raisins
3 large ripe mangoes
2 pounds peaches
Instructions
1 Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil over high heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes).
2 Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch piece (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes). Process in boiling water canner as above.
Mango And Peach Chutney
Ingredients
1 mango
2 peaches
(you want to have 500g/1lb 2 oz of fruit)
2 chilli peppers
1 tbsp of finely chopped fresh ginger
½ tsp coriander seeds
125ml/1/2 cup apple cider vinegar
100g/3½ oz sugar
2 peaches
(you want to have 500g/1lb 2 oz of fruit)
2 chilli peppers
1 tbsp of finely chopped fresh ginger
½ tsp coriander seeds
125ml/1/2 cup apple cider vinegar
100g/3½ oz sugar
Instructions
1 Peel the mango and remove the stone (slice down both sides of the large flat stone taking off as much flesh as you can) and chop flesh.
2 Peel the peaches by plunging them into boiling water for just 30 seconds and then running under cold tap. This should loosen the skins for ease of peeling, remove stones and chop.
3 Finely slice the chilli into long strands lengthways.
4 Place the fruit, chilli, ginger and coriander seeds in a heavy based pan and add the apple cider vinegar and sugar.
4 Stir over a medium heat until the sugar has completely dissolved and then raise the temperature to a boil.
Lower a little till everything is limmering and keep it like this for approximately 45 minutes.
5 When it is ready you should be able to drag a wooden spoon through it and have a clear trail on the bottom of the pan.
6 Carefully ladle the hot chutney into a large sterilised jar.
7 Pop on the lid and store in a cool dark cupboard.
8 Once opened store in the fridge and use within a couple of weeks.
Mango and Apricot Chutney
Ingredients
1 splash vegetable oil
1 clove garlic , finely sliced
1 pinch cumin seeds
2 tomatoes , peeled and chopped
2 tablespoons tamarind paste
1 ripe mango , peeled and diced
1 small handful dried apricots , torn or roughly chopped
1½ tablespoons brown sugar
1 lime juice
Instructions
1 Heat a stainless-steel saucepan and add a splash of vegetable oil. Fry the garlic until light brown, add the cumin seeds, the tomatoes, the tamarind paste, the mango chunks, the apricots and the brown sugar. Turn the heat down and simmer gently for about 15 minutes or so, or until the chutney reduces and thickens slightly.
2 Taste and season with more salt, sugar or lime juice if necessary, and put to one side to cool. Add a little grated lime zest before serving.
Mango Apricot Chutney
Ingredients
yields 4-5 c. chutney)
2 tbsp. oil
1 large onion, diced
3 garlic cloves, minced
1 1/2-inch (or 3 tbsp.) fresh ginger, peeled and minced
1 jalapeno, ribbed and seeded, then minced (if using frozen, thaw first)
1/2 tsp. curry powder
pinch ground coriander
1/4 tsp. cumin
2 large mangoes, peeled and rough chopped (seed discarded)
2 heaping c. (or 1 lb.) dried apricots, rough chopped
1/2 c. sugar
1/2 c. cider vinegar
(optional) squeeze of fresh lemon juice
1 bunch fresh cilantro, chopped just before serving
Instructions
1 Heat oil over medium heat in a saucepan. Soften the onion, garlic, ginger, jalapeno, curry, coriander, by cooking uncovered for 5 minutes.
2 Then stir in the the chopped mangoes and apricots, plus the sugar and cider vinegar. Bring to a rapid boil over high heat; once boiling, lower heat and simmer uncovered for about 25 minutes until much of the liquid has evaporated and chutney is soft.
3 Give it a taste. I felt like mine needed a little more bite, so I added just a squeeze of fresh lemon juice. You could also add salt at this point if that's your fancy.
4 Store in an airtight container in the refrigerator for up to 2 weeks.
5 Be sure to serve it with plenty of fresh chopped cilantro.
Mango Coconut Chutney
Ingredients
serves: 1 medium size bowl
ingredients (measuring cup used, 1 cup = 250 ml)
2 ripe alphonso mangoes(diced) / 4 small sweet ripe mangoes
1 cup grated fresh coconut or dessicated coconut
2-3 red kashmiri chillies
2 small flakes garlic
½ inch piece tamarind/imli
salt to taste
a little jaggery to taste/gur
serves: 1 medium size bowl
ingredients (measuring cup used, 1 cup = 250 ml)
2 ripe alphonso mangoes(diced) / 4 small sweet ripe mangoes
1 cup grated fresh coconut or dessicated coconut
2-3 red kashmiri chillies
2 small flakes garlic
½ inch piece tamarind/imli
salt to taste
a little jaggery to taste/gur
Instructions
1 grind the coconut, red chilies, garlic, jaggery, salt and tamarind to a fine paste with little water.
2 remove the chutney in a bowl. taste and adjust the seasoning.
3 if using alphonso mangoes, then chop the mangoes finely and mix it with the rest of the chutney.
4 if using the small variety of mangoes, then just peel these mangoes.with the flesh intact it on it, add with the seeds to the chutney.
5 mix well and serve the mango chutney with dal rice or idli, dosa or even parathas.
Super Simple Mango Chutney
Serves: 2 cups
Ingredients
3 cups diced mango
½ cup finely diced red onion
⅓ cup golden raisins
⅓ cup brown sugar
5 tablespoons finely minced garlic
3 tablespoons finely minced ginger root
3 tablespoons white wine vinegar
¼ teaspoon salt
⅛ teaspoon red pepper flakes
Instructions
1 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
Mango Chutney
Serves: About 5 Pints
Ingredients
1 tablespoon cooking oil
2 teaspoons fresh ginger, finely minced
2 cloves garlic, finely minced
1 red chili, sliced
2 teaspoons whole nigella seeds
1 teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon turmeric
¼ teaspoon ground cardamom
¼ teaspoon ground cloves
¼ teaspoon ground cinnamon
¼ teaspoon salt
4-5 mangoes (about 200gms each), peeled and diced
2 cups white granulated sugar
1 cup white vinegar
Instructions
1 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.
2 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 of course yields the longest shelf-life (for added safety you can process the jars in a water bath for 5 minutes). Store the airtight jars in a dark, cool place for up to a year.
Mango Chutney
Makes 6 (8-ounce) jars
Ingredients
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
Instructions
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour. Stir occasionally during cooking.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars. Process in a water bath 15 minutes.
Mango Chutney
serves: 3-4
ingredients
(measuring cup used, 1 cup = 250 ml)
2 medium sized juicy semi ripe mangoes
½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds
2 tbsp powdered jaggery or as required (adjust as per the sweetness of the mangoes)
1 tbsp peanut oil or any vegetable oil
½ inch ginger, grated or finely chopped
¼ tsp red chili powder/lal mirch powder
a pinch of garam masala powder
a pinch of asafoetida/hing
salt as required
Instructions
1 peel and finely chop the mangoes.
if the mangoes are very juicy and fibrous, you can just remove the pulp.
heat oil in the pan.
fry the panch phoran spices till fragrant.
2 now add the ginger and fry for some seconds till its raw aroma goes away.
3 add the finely chopped mango or mango pulp/puree.=
4 add the red chili powder, garam masala powder and asafoetida.
stir.
5 simmer for 1-2 minutes.
6 add the powdered jaggery and salt.
7 stir and cook for 2-3 minutes.
8 don't overcook as the mixture will become thick.
9 remove the mango chutney in a bowl.
10 serve mango chutney warm or at room temperature as dip or spread.
11 mango chutney stays good for 2-3 days in the refrigerator.
Mango Chutney
Ingredients
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
1/2 cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
1/2 cup sliced almonds (optional)
Instructions
1 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.
2 Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
3 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.
Mango Chutney
Ingredients
4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 1/2 cups white sugar
1 teaspoon salt
1/2 teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed
Instructions
1 Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
2 The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.
Mangoe Apple Chutney
Ingredients
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
Instructions
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.
Source:Google
DISCLAIMERThe publication of this information does not constitute the practice of medicine, and this information does not replace the advice of your physician or other health care provider. Before undertaking any course of treatment, the reader must seek the advice of their physician or other health care provider
