Laurels Mango Chutney Recipes

Steps:

• Combine sugar and vinegar in a heavy pot and bring to boil. Add remaining ingredients and cook over medium heat till thickened, about 1 hour 15 minutes, stirring occasionally.
• Cool and freeze in containers of your choice. I use 1 pint containers.

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.

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.

Steps:

• In a scalded piece of muslin cloth tie up only the bay leaves, star anise, cinnamon, cardamom pods and peppercorns together and put into large heavy based pan. Alternatively if you don't have any muslin cloth you can fish the spices out later. Add everything else to the pan along with the spices reserving HALF of the mango, the lime juice and 1 third of the ginger.
• Bring to the boil, reduce heat slightly and simmer until thick and almost no liquid remains.
• Remove the spice bag or spices meant for the muslin spice bag, squeezing out any excess liquid.
• By now you should be able to make a channel through the middle of the pan with a wooden spoon that is not immediately filled with excess liquid.
• Add the reserved mango, ginger and lime juice, bring back to the boil and boil for 1 minute only.
• Divide between sterilized jars, seal and leave to cool.
• Best ever!

Steps:

• In a small saucepan, heat oil on low and add sliced onion.
• Cook, uncovered,until onion is soft and evenly browned (about 40 minutes).
• Mix in mangoes, sugar, mustard, coriander and water.
• Cover and cook about 20 minutes, until mangoes start to break down.
• Stir, uncovered, 3 to 5 minutes to thicken chutney.
• Season with Tabasco and black pepper.

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.

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).