MANGO CHICKEN THIGHS WITH BASIL-COCONUT SAUCE
This recipe brings the restaurant to my home kitchen. And it's easy, too! The meal comes together quickly and fills my kitchen with wonderful aromas. If there are any leftovers, they're just as good reheated the next day. -Kathi Jones-DelMonte, Rochester, New York
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat. Brown chicken on both sides. Add garlic and ginger; cook 1 minute longer., Stir in coconut milk, mango, green onions, ¼ cup basil, miso paste and chili sauce. Cook and stir until sauce is slightly reduced and a thermometer inserted in chicken reads 170°, about 20 minutes. Sprinkle with remaining ¼ cup basil. Serve with rice and limes.
Nutrition Facts : Calories 552 calories, Fat 28g fat (18g saturated fat), Cholesterol 76mg cholesterol, Sodium 1209mg sodium, Carbohydrate 46g carbohydrate (17g sugars, Fiber 4g fiber), Protein 28g protein.
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
Provided by Emeril Lagasse
Categories condiment
Time 45m
Yield about 3 cups
Number Of Ingredients 12
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 BASIL CHUTNEY
Steps:
- Put the basil, ginger, vinegar, cardamom, Five-Spice Blend, chili, mango, lime juice, salt and sugar in a blender and pulse until smooth. Store in an airtight container in the refrigerator until 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
More about "mango basil chutney recipes"
INDIAN MANGO CHUTNEY RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (108)Category CondimentCuisine IndianCalories 24 per serving
- 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.
- 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 Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.
MANGO BASIL CHUTNEY : RECIPES : COOKING CHANNEL RECIPE
From cookingchanneltv.com
Servings 1.5Total Time 10 minsCategory CondimentCalories 119 per serving
SPICY MANGO CHUTNEY RECIPE (30 MINS) - VEENA AZMANOV
From veenaazmanov.com
MANGO CHUTNEY RECIPE - SIMPLY RECIPES
From simplyrecipes.com
12 DELICIOUS HOMEMADE CHUTNEYS - ALLRECIPES
From allrecipes.com
HOMEMADE EASY MANGO CHUTNEY RECIPE - SAVORY SPIN
From savoryspin.com
MANGO CHUTNEY RECIPE - PRESERVE RECIPES - THE …
From thecookingcollective.com.au
SPICY MANGO CHUTNEY RECIPE. VEGAN - VEGAN RICHA
From veganricha.com
THE BEST MANGO CHUTNEY RECIPE (EASY TO MAKE) | LIVE …
From liveeatlearn.com
4.6/5 (31)Total Time 1 hr 15 minsCategory Dips, Sauces, And SalsasCalories 75 per serving
- Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
- Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
- Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.
21 BEST GRILLED FISH RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
CHAMMANTHI PODI: AN EASY RECIPE FOR THE VERSATILE POWDER THAT …
From onmanorama.com
10 DELICIOUS WAYS TO USE CHUTNEY - THE SPRUCE EATS
SPICY MANGO PINEAPPLE CHUTNEY RECIPE - ADRIANA'S BEST RECIPES
From adrianasbestrecipes.com
EASY MANGO CHUTNEY RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CHUTNEY RECIPES
From allrecipes.com
BASIL-MINT CHUTNEY RECIPE - LOS ANGELES TIMES
From latimes.com
BEST MANGO CHUTNEY RECIPE - HOW TO MAKE MANGO CHUTNEY
From delish.com
HOW TO MAKE THE BEST EVER MANGO CHUTNEY! - DR HELEN EDWARDS …
From helenedwardswrites.com
SUPER SIMPLE MANGO CHUTNEY RECIPE - THE WANDERLUST KITCHEN
From thewanderlustkitchen.com
RAW MANGO: KNOW ITS HEALTH BENEFITS AND 5 RECIPES FOR SUMMER
From healthshots.com
MANGO CHUTNEY (AUTHENTIC AND EASY RECIPE!) - RASA MALAYSIA
From rasamalaysia.com
You'll also love