MANGO CHUTNEY
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
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
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
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
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 PORK ROAST
Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings (2 cups chutney).
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 305mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
KOKUB'S MANGO CHUTNEY FROM PAKISTAN
We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!
Provided by PREGOCOOK
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 9h
Yield 24
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 106.7 calories, Carbohydrate 27.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.3 g, Sodium 98.5 mg, Sugar 25.9 g
EASY MANGO CHUTNEY
Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes about 2 cups
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
- Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.
MANGO CHUTNEY
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
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 AND PORT CHUTNEY
Make and share this Mango and Port Chutney recipe from Food.com.
Provided by Latchy
Categories Chutneys
Time 1h50m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
- Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
- Spoon hot chutney into hot sterilised hars; seal while hot.
- Storage- In cool, dark place for about 6 months, refrigerate after opening.
MANGO CHUTNEY & PORK MEDALLIONS
This is one of my favourite dishes. You will be surprised by how fast and easy it is to make this tender and moist, flavourful pork that your family will ask for again and again.
Provided by Baby Kato
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cut pork tenderloin into medallions.
- Sprinkle salt and pepper on pork.
- Add butter and quickly brown pork medallions in pan over medium-high heat.
- Remove pork from heat and keep warm.
- Add whipping cream to pan and bring to a boil.
- Add chutney to cream mixture, mix well and pour over medallions.
- Cover and bake at 350 degrees for 20 minutes.
- Serve medallions over rice with sauce spooned on top- followed by a dollop of extra chutney and green onions to garnish.
Nutrition Facts : Calories 386.2, Fat 26, SaturatedFat 13.7, Cholesterol 168.3, Sodium 426.8, Carbohydrate 1.1, Fiber 0.1, Sugar 0.1, Protein 35.7
MANGO CHUTNEY
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- 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.
MANGO CHUTNEY
Provided by Food Network
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
SWEET MANGO CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
TRADITIONAL MANGO CHUTNEY
Make and share this Traditional Mango Chutney recipe from Food.com.
Provided by truebrit
Categories Chutneys
Time 12h
Yield 4 half-pint jars
Number Of Ingredients 14
Steps:
- Mango: Hard, ripe, peeled, seeded and sliced.
- Place all ingredients in heavy saucepan over medium heat.
- Bring to boil.
- Lower heat and simmer for about 20 minutes, stirring frequently.
- Remove from heat, cover, and let stand for about 12 hours.
- Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently.
- Remove from heat and immediately pour into hot sterilized jars.
- Vacuum seal.
Nutrition Facts : Calories 671.5, Fat 1.6, SaturatedFat 0.2, Sodium 56.3, Carbohydrate 168.6, Fiber 5.7, Sugar 150.4, Protein 3.3
MANGO AND RED ONION CHUTNEY
Categories Condiment/Spread Sauce Fruit Juice Fruit Ginger Onion Vegetable Side Sauté Vegetarian Mango Curry Bell Pepper Fall Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
- Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.
PORK TENDERLOIN WITH MANGO CHUTNEY
Categories Fruit Ginger Low Fat Mango Pork Tenderloin Curry Summer Jalapeño Cilantro Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat oil large nonstick skillet over medium heat. Add cumin seeds; stir until brown, about 2 minutes. Add onion and ginger to skillet; sauté until onion begins to brown, about 5 minutes. Add mango, jalapeño and turmeric. Stir until mango is heated through, about 3 minutes. Cool slighlty. Mix in lime juice. Season chutney with salt and pepper. (Can be made 6 hours ahead. Cover; chill. Bring to room temperature before serving.)
- Spray barbecue grill with vegetable oil spray. Prepare barbecue (medium-high heat) or preheat broiler. Rub all sides of pork with curry powder; sprinkle with salt and pepper. Grill or broil pork until thermometer inserted into thickest part of pork registers 155°F. turning frequently, about 20 minutes if grilling or 15 minutes if broiling. Transfer pork to work surface. Cut pork crosswise into 1/2-inch-thick slices. Transfer to plates. Sprinkle with cilantro. Spoon chutney alongside.
MANGO CHUTNEY
From Canadian House and Home. Try this recipe with recipe#223424 for an unforgetable sandwich. It is fruitier and thicker than storebought chutneys and well worth making. The recipe makes more than is necessary for the grilled cheese sandwiches. The leftovers can be stored in the refrigerator. Make sure you use ripe mangoes for the best flavour.
Provided by Dreamer in Ontario
Categories Mango
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 9
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.
Nutrition Facts : Calories 432.9, Fat 20.2, SaturatedFat 2.6, Sodium 49.4, Carbohydrate 66.2, Fiber 6.3, Sugar 53.9, Protein 3.2
MOM'S MANGO CHUTNEY
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
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
MANGO CHUTNEY
Categories Condiment/Spread Ginger Herb Vegetarian Quick & Easy Raisin Mango Anise Cinnamon Gourmet
Yield Makes about 4 cups
Number Of Ingredients 15
Steps:
- Peel mangoes and cut into 1/2-inch cubes. In a small bowl toss mangoes with vinegar, sugar, salt, and raisins.
- Make seasoning paste:
- Cut gingerroot into 4 pieces. For a milder chutney, wearing rubber gloves, remove seeds and veins from Thai chilies or jalapeño. To a food processor with motor running add gingerroot, chilies, and remaining seasoning paste ingredients, 1 at a time through feed tube, and purée to a paste.
- Heat a 4-quart heavy kettle over moderately low heat until hot. Cook seasoning paste, cinnamon stick, and star anise in oil, stirring frequently, 10 minutes, or until very fragrant. Stir in mango mixture and simmer, covered, over low heat, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and star anise and cool chutney completely. Chutney keeps, covered and chilled, about 1 month.
More about "mango and port chutney recipes"
1-POT SPICY MANGO CHUTNEY | MINIMALIST BAKER RECIPES
From minimalistbaker.com
SPICY MANGO CHUTNEY - RECIPE - CHILI PEPPER MADNESS
From chilipeppermadness.com
BOILED MANGO CHUTNEY FOR DOUBLES, ALOO PIES, PHOLOURIE
From cookingwithria.com
MANGO CHUTNEY RECIPE | GREEN MANGO CHUTNEY | MANGO
From hebbarskitchen.com
MANGO CHUTNEY | RICARDO
From ricardocuisine.com
10 BEST PORK CHOPS WITH MANGO CHUTNEY RECIPES | YUMMLY
From yummly.com
MANGO CHUTNEY PORK CHOPS - DISHES & DUST BUNNIES
From dishesanddustbunnies.com
TROPICAL MANGO CHUTNEY - MANGO.ORG
From mango.org
MANGO CHUTNEY - AUTHENTIC MANGO CHUTNEY RECIPE THE CURRY GUY
From greatcurryrecipes.net
10 BEST MANGO CHUTNEY FISH RECIPES | YUMMLY
From yummly.com
MANGO AND PORT CHUTNEY RECIPES
From recipesforweb.com
10 BEST PORK TENDERLOIN WITH MANGO CHUTNEY RECIPES
From yummly.com
10 BEST HOT MANGO CHUTNEY RECIPES | YUMMLY
From yummly.com
MANGO AND PORT CHUTNEY - 9KITCHEN
From kitchen.nine.com.au
MANGO CHUTNEY - THE WASHINGTON POST
From washingtonpost.com
MANGO CHUTNEY RECIPE | HOW TO PREPARE MANGO CHUTNEY - AKUNER
From akuner.com
QUICK ONE-POT MANGO CHUTNEY RECIPE | GOOD FOOD
From goodfood.com.au
5 MANGO CHUTNEY RECIPES THAT WILL SPRUCE UP YOUR MEALS IN NO …
From food.ndtv.com
MANGO CHUTNEY - TRADITIONAL TRINIDADIAN RECIPE - TASTE THE ISLANDS
From tastetheislandstv.com
FRESH MANGO CHUTNEY RECIPE | EATINGWELL
From eatingwell.com
MANGO AND PORT CHUTNEY RECIPE - WEBETUTORIAL
From webetutorial.com
THE BEST MANGO CHUTNEY RECIPE (EASY TO MAKE) | LIVE EAT LEARN
From liveeatlearn.com
SPICY MANGO CHUTNEY WITH LIME - CHEZ LE RêVE FRANçAIS
From chezlerevefrancais.com
MANGO CHUTNEY RECIPE | FOOD & WINE
From foodandwine.com
MANGO CHUTNEY - RECIPES
From delish.com
HOMEMADE EASY MANGO CHUTNEY RECIPE - SAVORY SPIN
From savoryspin.com
MANGO CHUTNEY (AUTHENTIC AND EASY RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
MANGO AND PORT CHUTNEY RECIPE - FOOD.COM | RECIPE | CHUTNEY …
From pinterest.co.uk
#time-to-make #course #main-ingredient #preparation #sauces #chutneys #condiments-etc #fruit #dietary #tropical-fruit #mango #number-of-servings #4-hours-or-less
You'll also love