Homeopathy Treatment for Arthritis

Arthritis

is an inflammation of a joint. A pain in the middle of the upper arm for instance, is not arthritis because it has no joints. Joints of the body are found on the wrists, elbows, knees, fingers, toes, hips, and shoulders. The neck and back have joints between the bones of the spine.

However, pains in the joints are not always due to arthritis. Other parts that surround the joints can cause pain such as tendons, ligaments, muscles, cartilage, and bursae.

Symptoms

Symptoms of arthritis are pain, swelling, stiffness, and deformity. Certain conditions may set off an attack of arthritis.

It may be caused from a poor diet,  an injury, tonsils, infection of the teeth or other parts of the body, exposure to cold and dampness.

There are several types of arthritis. The most common forms of arthritis are infectious arthritis, osteoarthritis, gout, and rheumatoid arthritis.

Infectious arthritis, also called septic arthritis, is an inflammation of a joint caused by an infection of joint fluid and joint tissue produced by a bacterial invasion. It can develop by an entry of germs into the joint due to an injury, wound or skin abrasion. Infectious diseases such as gonorrhea or tuberculosis elsewhere in the body may travel from the infected area to the joints through the blood. The infected joint is painful, swollen, red, tender, and hot. The pain gets worse with movement.

Osteoarthritis

Osteoarthritis is the wearing and tearing away of cartilage and joint tissues in the knees, back, neck, and the last joints of each finger. It is characterized by the degeneration of cartilage and thegrowth of bumpy lumps in the joints. It is most common in people advancing into old age. It is caused by wear and tear.

Symptoms

The most common symptoms of osteoarthritis are stiffness, pain, heat, and loss of dexterity. Changes in the weather may flare up an attack.

Rheumatoid arthritis

Rheumatoid arthritis is a chronic, inflammatory and destructive disease of the joints and soft tissue. The joints, cartilage, synovial membranes, muscles, and ligaments are involved. It usually begins in middle age, and most often in women.

Symptoms

The symptoms include pain with stiffness in the joints of the hands, fingers, wrists, elbows, shoulder, feet, ankles, knees, or hips. After an attack, there may be scarring and new bone formation which cause deformities and loss of movement in the joint.

Rheumatoid arthritis may be due to an autoimmune disease or infectious agent. Rheumatoid arthritis has a point of origin in the intestine. It is caused by an over consumption of improper food, poor digestion, and a slow metabolism.

Gout

Gout is characterized by inflammation of the joints of the hands and feet especially of the big toe caused by elevated blood levels of uric acids. Gout is associated with certain foods that are rich inchemicals called purines. Purines such as eggplants, peppers, anchovies, mushrooms, tomatoes, shellfish, peanuts, and meat are transformed in the organism into uric acids.

GoutExcess uric acids in the form of urate crystals accumulate in the joints and cause pain and inflammation.

There are two forms of gout, primary gout and secondary gout.

Primary gout is linked to inherited defect in metabolism.

Secondary gout is a failure of the kidney to excrete uric acids. The kidneys are the principal organs of elimination of metabolic products. When there is an overproduction of uric acid,it reduces the kidneys ability to keep up with the elimination process. If the kidneys are unable to keep up with the overload, they will dump the urate crystals into the blood. As urate crystals travel throughout the system through the blood, they are deposited in the joints and tissues of the body.

Juvenile rheumatoid arthritis

Juvenile rheumatoid arthritis is an autoimmune disease that causes inflammation of the joints and soft tissue affecting children 16 years old and under.

Polyarthritic rheumatoid

Polyarthritic rheumatoid is inflammation and soft tissue swelling of many joints at the same time.

Leading Homeopathic Remedies for Arthritis

Rheumatoid arthritis according to location

 Neck

Lachnantes treats whiplash.

Actea racemosa is indicated for muscle spasms in the neck.

Hydratis treats rheumatoid arthritis. Muscle pain in the neck that radiates to the shoulder.

Causticum treats musculature pain in the neck and

Dorsal region.

Naja treats arthritis of the neck. Palpitation in the back of the neck.

Right shoulder and right arm

Arnica treats muscular pain caused from overuse of

body part.

Rhus toxicondendron treats arthritis. Stiffness with tearing painful ligaments aggravated from immobility.

Bryonia treats painful joints aggravated from mobility

Kalium carbonica treats painful inflammation in the

shoulder blades.

Ferrum phosphoricum treats all inflammatory conditions and arthritic deformities.

Rhododenron treats all rheumatic pain aggravated

By atmospheric changes.

Ampelopsia weitchil treats very deformed and inflamed arthritis.

Left shoulder and left arm

Oxalicum acidum treats arthritis of the left shoulder with numbness of the left arm.

Actea racemosa treats spasm in the left arm and shoulder pain flares up during menses.

Kalmia latifolia treats rheumatic carditis; pain goes down the left arm.

Iris versicolor treats arthritis of the left shoulder and right hip.

Oxalicium acidum treats arthritis of the left arm sensation of electrical pain in the right arm.

Hip

Causticum treats muscle paralysis; arthritis of the

Right hip.

Iris versicolor treats the dislocation of the left hip.

Natrum sulfuricum treats arthritis of the left hip; pain flares up during humid temperature.

Calcarea carbonicum is indicated when there is a softening of the hip bone caused from poor assimilation of calcium

Calcarea phosphoricum treats arthritis due to a calcium deficiency; a predisposition to bone fracture.

Symphytum is indicated when there is an injury to the hip bone.

Kalium carbonicum treats arthritis of the hips, pain extends to the buttock.

Silicea treats rheumatoid arthritis. Painful swelling of sub-cutaneous nodules of hip joints.

Hands and fingers

Apocynum treats arthritis of the hands; hands are always cold and need to be covered.

Rhus toxicondendron treats arthritis, stiff fingers,pain feels better with movement.

Urtica urens treats arthritis of the fingers.

Nux vomica is indicated when arthritis is accompanied with weakness and numbness of the hands and fingers.

Benzoicum acidium treats deforming arthritis;alteration between arthritis and asthma.

Magnesia phosphorus treats writer’s cramp.

Gelsemium treats carpal tunnel.

Mezereum treats deforming bones and suppurating bones.

Wrist

Kalium carbonica treats arthritis of the wrist; pain in the wrist first thing in the morning.

Arnica treats a sprained wrist.

Apis mellifica is indicated when synovial fluid is found in the wrist

Elbows

Rhus toxicondendron treats tennis elbow with articulator pain.

Kalium carbonica treats a swollen stiff elbow.

Spiraea ulmaria treats arthritis of the elbow.

 Knees

Kalium carbonicum treats an enlarged knee; pain is better when bent.

Apocynum treats water in the knee; burning of the sole; a diuretic remedy.

Myristica sebifera treats elephantiasis; pus in the joints; swollen legs.

Rhododendron treats runner’s knee.

Silicea treats inflammation of the bone.

Helianthus annuus treats pain in the left knee.

Apis mellifica treats a red, hot, and swollen knee.

Feet, ankles, legs

Ledum palustre treats arthritis of the feet; pain radiates up to the back.

Cyclamen treats a stiff ankle with numbness.

Mimosa treats arthritis in the left ankle.

Tartaricum acidum treats cramps in sole near heel;

can’t put the foot down.

Apis mellifica treats water retention in ankle.

Rhus toxicodendron treats plantar fascitis.

Cuprum metallicum treats cramps in the heel, calves and sole.

Calcarea fluoricum treats bone deformation; bone spur.

Tarantula is indicated when legs cannot rest, involuntary contraction.

Phytolacca is an anti-inflammatory remedy.

Calcarea phosphoricum treats arthritis of the leg; a tendency to bone fracture.

 Toes

Hypericum treats an injury to the nerve in the toe.

Uretica urens treats arthritis of the toes and fingers.

Kalium carbonica treats pain in the toes; foot falls asleep.

Natrum hypochlorosum is indicated when there is pain from knee to toe.

Osteoarthritis

Mercurius vivus treats osteoarthritis; pain in the bone during the night.

Phytolacca is an anti-inflammatory remedy; osteoarthritis of the tibia.

 Juvenile Rheumatoid Arthritis

Calcarea carbonicum is indicated in the treatment of juvenile rheumatoid arthritis. A softening of the bone is caused from poor assimilation of calcium.

Pulsatilla is indicated for migrating inflammatory pain

Infectious arthritis

Pyrogenium treats infectious arthritis; pus formation.

Hepar sulfur is indicated after suppuration has taken place.

Polyarthritic Rheumatoid

Rhododendron treats polyarthritic rheumatoid. Pain aggravates before a thunderstorm.

Bryonia treats musculature and articulator inflammation.

Ampelopsia weitchil treats very deformed and inflamed arthritis.

Gout

Pilosella treats excess formation and deposit of uric acids

Colchicum treats gouty arthritis; joint is swollen and hot

Apis mellifica treats gout; the toe is red, hot and swollen

Uricum acidum treats gout with renal calculi.

Berberis is indicated when there is a tendency towards formation of kidney stone.

Calcarea fluorica treats swollen and deformed joints.

Lithium carbonicum treats renal calculus associated with uric acid.

Colchicum treats rheumatic gout and its complications.

Benzoic acid treats retention of uric acid; renal calculi.

Othosiphon staminus helps excrete uric acids.

Source:Google

Related Posts:

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Home Remedy Using Cinnamon ( Dalcheni )

The 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

Herbal Tea Recipes For Sore Throat

Tulsi Tea-holy basil-Sore Throat Tea Recipe
Wonderful cure for sore throat.Anti-viral and soothing properties of tulsi are well-known, what makes this remedy all the more effective is the addition of lemon juice, which helps cut through the mucus, increases salivation to lubricate the throat, and improves your immunity with its anti-oxidant powers.
Makes 1.25 cups
Ingredients
1/4 cup tulsi (indian basil) leaves
2 tsp lemon juice
Method
Combine the tulsi and 1½ cups of water in a deep non-stick pan, mix well and cook on a medium flame for 10 minutes, while stirring occasionally.
Strain the water using a strainer in a deep bowl.
Add the lemon juice and mix well.
Serve warm.
Tulsi-Basil, Ginger, Peppercorn Tea for Sore Throat
Tulsi leaves along with ginger and peppercorns to treat sore throat in no time. They do it by making tea with dried tea leaves. You can, however, omit the tea leaves if you wish to and boil the other ingredients in water to have the essential concoction for sore throat.
Ingredients
Water- 2 cups
Basil leaves- 4-5 leaves
Fresh ginger root- 1 inch piece
Peppercorns- 4-5
Method
Boil the water in a pan
Crush basil leaves, ginger root and peppercorns using mortar and pestle. If you do not have mortar and pestle, you can use any other heavy kitchen tool to crush them.
Put the crushed ingredients into boiling water.
Let them boil all together for the time till the water reduces to half of its quantity.
Strain the water in a cup and drink it right away.
Have this tea for three to four times a day to cure your sore throat.
Apple Cider Vinegar Honey Tea for Sore Throat
This is the traditional way of treating sore throat.
Ingredients
Apple Cider Vinegar- 1 tsp
Cayenne Pepper- A pinch of it
Lime juice extracted from ¼ of a lemon
Honey- 1 tsp
Hot water- 1 cup
Method
Take the hot water and add all the above ingredients in it. Stir it properly to nix them all and have it three to four times a day.
Cinnamon Honey Milk or- Tea for Sore Throat
Cinnamon is a great spice and equally great herb to treat sore throat. Cinnamon milk or tea it prevents the illness before it spreads due to its anti bacterial and warming properties. Chinese traditional medicine has long used Cinnamon for treating phlegm coughs.
Ingredients
Milk- 1 cup
Ground Cinnamon (Ceylon cinnamon- ½ tsp
Baking soda- a pinch of it
Sugar (optional) – 1 tbsp
Honey- 1 tsp
Method
Take a pan and put cinnamon, sugar (if using) and baking soda in it.
Mix well all the ingredients.
Add milk to all these ingredients and mix well again.
Heat the milk mixture until it’s warm. Do not boil it.
Once milk is just warm, put off the flame and add honey to it.
Mix well and have it.
Having this cinnamon milk just before going to bed will benefit your sore throat the most. If you are lactose intolerant and cannot have milk, you may use alternate milk such as almond milk. If, however, you just don’t want to have milk
Cinnamon Tea -for Sore Throat
Ingredients
Ground Cinnamon- ½ tsp
Ground Ginger- ½ tsp
Cayenne pepper- ¼ tsp
Honey- 1 tbsp
Hot Water- 1 cup
Method
Mix all the ingredients in a cup and pour the hot water over them. Drink it right away to soothe your sore throat. Like cinnamon milk, this tea is also best when taken at bedtime.

Tulsi Hot Basil Tea for Sore Throat
Serves: 4
Ingredients
cardamom pods
2 cloves
1 tsp cumin seeds
1 tsp fennel seeds
600 ml water
2 tsp leaves holy basil, dried
honey, to taste
Method
Remove the cardamom seeds from their husks, before roughly crushing the seeds along with the cloves. It's best to do this using a mortar and pestle.
In a heavy-bottomed saucepan, dry-roast the pounded cloves and cardamom seeds, with the cumin and fennel. As soon as they start smoking, add the water and holy basil.
Bring to the boil, reduce the heat and simmer for 2-3 minutes. Remove the pan from the heat.
Sweeten to taste with honey and serve hot.
Haldi doodh Recipe for Sore Throat
Haldi doodh One of the best and most widely used turmeric remedy to treat cough, cold and a sore throat, haldi doodh helps by bringing the anti-inflammatory action of turmeric with the plethora of health benefits of milk together.
Ingredients And Method
take half a spoon of turmeric
Coarsely grounded black pepper
Add it to a glass of boiling milk.
Drink this mixture twice in a day (in the morning and evening) to find relief from a sore throat.

Source:Google

Related Posts:

Warnings And Precautions With Green Tea
Parsley Tea Recipe
Cinnamon Tea for Weight Loss

The 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

History and Principles of Tib-e-Yunani

Origin & History of Unani Medicine Tibb-e-Unani or hikmet as it is famously known in Pakistan is the health system which was intially utilized by Greeks and was improved upon by Muslims. It was later on developed into the modern health systems and its remnants in ancient form are being practiced in Pakistan as Tibb-e-Unani
Unani medicine originated in Greece and is primarily based on the principles propounded by the ancient Greek practitioners Hippo crates and Galen. Over the subsequent centuries, a number of Arab and Persian scholars enriched the system, among them Ibn e Sina an Arab philosopher and physicist, who is also known as Avicenna is the most prominent name whose book "Canon of Medicine" remained the prime text book of medicine in all the major medical schools of East and west till the 19th century. He also wrote Kitab-al-shifa (Book of Healing). This system, earlier known as "Galenics", later became known as Unani Tibb, (Unani being the Arabic word for "Greek" and Tibb an Arabic word for "medicine").
Principles of Unani medicine
Unani medicine states that disease is a natural process and that symptoms are the reactions of the body to disease. It employs the humoral theory which presupposes the presence of four akhlaat (humours) in the body – dam (blood), balgham (phlegm), safra (yellow bile) and sauda (black bile). Each humour has its own temperament: blood is hot and moist; phlegm is cold and moist; yellow bile is hot and dry; and black bile is cold and dry. According to Unani, if the four main humours and the four primary temperaments (hot, cold, dry, moist) are all in a state of mutual equilibrium, the person is considered healthy.
The body is made of four basic elements; Earth, Air, Water, & Fire with different temperaments i.e cold, hot, wet & dry. The body organs get their nourishment through four humors; Blood, Phlegm, Yellow Bile & Black Bile. The concept of health in Tibb-e-Unani is a state of body in which there is equilibrium in the humors, and the function of the body is normal in accordance with its own temperament and the environment. When the equilibrium in the humors is disturbed and the functions of body are abnormal that state is called disease. Tibb-e-Unani takes a holistic approach towards prevention of disease, cure and promotion of health. Tibb-e-Unani relies on drugs made from medicinal plants, herbs, minerals, or of metallic or animal origin, for the treatment of disease.
Seven Essential Constituents
The essential constituents and the working principles of the body, according to Unani, can be classified into seven main groups:
arkan or elements
mizaj (temperament)
akhlat (humours)
aza (organs); arwah (life, spirits or vital breaths)
arwah (life, spirits or vital breaths)
quva (energy)
af'al (action)
Four Elements 
According to Tibb-e-Unani the human body is composed of following four elements:
Air
Water
Earth
Fire
Each of the four elements has its own special qualities: earth is cold and dry; water is cold and moist; fire is hot and dry; air is hot and moist.
Four Humours
According to Tibb-e-Unani four humours are responsible for transportation of energy in Human body.
Blood (dam)
Phlegm (balgham)
Yellow bile (safra)
Black bile (sauda)

Physical temperament (Mizaj)
The interaction of the elements produces various states, which in turn determine the temperament of an individual. It is of paramount importance to keep that temperament in mind while prescribing a course of treatment. Each individual has a unique temperament, which may potentially be real equitable, equitable or inequitable.
Following are the nine Temperaments types
Balanced
Hot
Cold
Moist
Dry
Hot and Dry
Hot and Moist
Cold and Dry
Cold and moist
The state of real equitable never occurs in reality, rather it is a theoretical situation in which the temperaments of the four elements used are equal. The resultant quality of the uniform body is called its mizaj. The temperament of a substance may be a mizaj-e-mutadil (balanced one) or a mizaj-e-ghair-mutadil (imbalanced one).
Different types and shades of imbalanced temperaments are described in Unani, which believes that at birth every person is endowed with a unique and healthy humoral constitution determining the temperament of an individual.
Six Key Factors influencing Health & Disease
In Unani medicine, six key factors are evaluated in relation to health. These six factors are called "al-umoor al-tabiyah". Each has a close relation to, and a direct bearing on, the state of health of an individual. Therefore, it is necessary for a Unani medicine practitioner to take all these factors into consideration in order to arrive at a correct diagnosis and decide how to treat the ailment. Unani medicine stresses the influence of surroundings on the state of health of human beings. It states six essential prerequisites for the prevention of disease and it places great emphasis on the maintenance of a proper ecological balance and on keeping water, food and air free from all pollution. These prerequisites, known as al-asbab al-sitta al-dharuriya (six essentials) follow:
Air.
Food and drink.
Physical exercise and repose.
Mental exertion and repose.
Sleep and wakefulness.
Evacuation and retention.
Concepts of the stages of digestion
According to the Unani system of medicine, there are four stages of digestion.
Gastric digestion
followed by intestinal digestion, when food is turned into chyme and chyle and carried to the liver.
Hepatic digestion
when chyle is converted into the four humours in varying quantities, blood being the largest. Thus, the blood that leaves the liver is intermixed with the other three humours; phlegm, yellow bile and black bile.
Vessel digestion
in which every tissue absorbs nutrition by its attractive power and retains it by its retentive power.
Tissue digestion
is the digestive power that, in conjunction with the power of assimilation, converts the nutritive elements into tissue. The waste material remaining in the humours at this stage is excreted by the expulsive power. Unani practitioners maintain that when any disturbance occurs in the equilibrium of the humours, it causes disease. Therefore the Unani mode of treatment aims to restore the equilibrium of the humours.
Yanani Methods of Diagnosis and Treatment
States of the human body (Haalaat al-jism) According to Unani medicine practitioners, the states of the body are grouped under three headings:
Health, in which all the functions of the body operate normally;
Disease, the opposite of health, in which one or more forms or functions of the bodily organs are at fault; and
Neither health nor disease, where there is neither complete health nor actual disease, such as in the case of elderly individuals or those who are convalescing. Diseases are of two types, namely simple or complex. A simple disease is one that completes its course without complications.
A simple disease may manifest itself in three forms:
Imbalance of the humours (dyscrasia);
Structural or organic diseases;
Diseases of disharmony.
Diagnosis
The unani Physician-called Hakim diagnoses primarily by information obtained through
Clinical history of patient.
Muaenah-e-nabz (pulse).
Mushahidah-e-bol-o-bazaz (Stool and urine examination).
Assessment of Mizaj (Temperament).
Four types of treatment lines are available:
Ilaj bil tadbeer (regimental therapy),
Ilaj bil Ghiza (dietotherapy),
Ilaj bil dawa (Pharmacotherapy) and
Jarahat (Surgery).
The regimental therapy includes procedures like venesection, cupping, Turkish bath, massage, exercise and leeching among others. These therapies involves working on specific body reflexes, most commonly by massage. But in case of musculoskeletal problems like arthritis and back pain, application of cold, heat or suction cups is also done. In rare instances, serious and acute diseases are treated by puncturing certain reflex points, during which a few drops of blood are released.
Similarly, dietotherapy involves administration of specific diets or regulation of quantity and quality of food, where as pharmacotherapy deals with administration of drugs derived from plant and mineral sources. In unani system, single drugs or their combinations in raw form are preferred over compound formulations.
"A Unani physician does not prescribe the strongest drug at the beginning of the treatment. He selects the drug according to the degree of variation from the normal healthy condition and observes the effect produced by the treatment. At the same time, he instructs the patient to observe some restrictions in diet and lifestyle."
Since in Unani, health and disease depend upon the equilibrium or imbalance between the four humours, a thorough examination of the pulse is undertaken to determine which humour is dominant at the time. The examination of the urine is the next important step. Its colour, taste, viscosity, whether it has froth on its surface, if the bubbles formed are large, indicating balgham, or small, indicating safra are scrutinised. The stool is also examined in a similar way.

Source:Google

The 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

Homemade Mango Chutney Recipes

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

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 

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

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

Related Post:

Health Benefits Of Unripe Mangoes

DISCLAIMER
The 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