MANGO-CHUTNEY BABY CARROTS
"We pull baby carrots from our backyard garden, wash them and cook them right away. This is one of my family's favorite recipes, and appears often at holiday dinners." Patricia Nieh - Portola Valley, California
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place carrots and water in a microwave-safe bowl. Cover and microwave on high for 4-6 minutes or until tender. , Meanwhile, in a large bowl, combine the orange juice, chutney, butter, ginger, garlic and curry. Cover and microwave on high for 45 seconds or until butter is melted. Drain carrots; add to orange juice mixture and toss to coat. Garnish with parsley.
Nutrition Facts : Calories 131 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 216mg sodium, Carbohydrate 19g carbohydrate (11g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
CARROTS WITH MANGO CHUTNEY
This is a recipe I made up myself and it has been well received, especially for those who like chutney. Good served with roast chicken or pork. Will look forward to hearing comments.
Provided by waynejohn1234
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Cook carrots until tender crisp.
- Drain well.
- Reduce heat and add butter, ginger and orange juice concentrate.
- Cook 2 - 3 minutes.
- Add chutney and cook until very hot.
- Season.
- P.S. These are not too sweet, but I am sure sugar could be added to suit personal tastes.
Nutrition Facts : Calories 72.5, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 109.2, Carbohydrate 11.1, Fiber 2.1, Sugar 7, Protein 0.9
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.
CHUTNEY-GLAZED CARROTS
The chutney gives these carrots a delicious sweet-hot flavor.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. On a rimmed baking sheet coated with cooking spray, toss together carrots, 4 tablespoons chutney, butter, and ginger; season with salt and pepper. Roast until carrots are tender and browned in spots, 35 minutes, stirring occasionally. Toss with 1 tablespoon chutney and lemon juice.
Nutrition Facts : Calories 173 g, Fat 6 g, Fiber 5 g, Protein 2 g, SaturatedFat 4 g
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
CARROT-MANGO TANGO BABY FOOD (9+ MONTHS) RECIPE BY TASTY
Here's what you need: apples, large carrots, mango, water
Provided by Crystal Hatch
Yield 8 servings
Number Of Ingredients 4
Steps:
- Add apples, carrots, mango, and water, breast milk, or formula to a blender or food processor. Blend very well.
- Add more liquid as needed.
- Refrigerate up to 3 days or freeze up to 1 month.
- NOTE: Check with your pediatrician before introducing new foods to children under 12 months.
- Enjoy!
Nutrition Facts : Calories 64 calories, Carbohydrate 16 grams, Fat 0 grams, Fiber 2 grams, Protein 0 grams, Sugar 12 grams
MANGO CHUTNEY
A recipe given to me by a friend many years ago. I used to make it as a condiment for curries, but now prefer it with meat loaf, cold meats or on sandwiches.
Provided by JustJanS
Categories Sauces
Time 1h5m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Peel the mangoes and cut into small pieces, set aside.
- Place the sugar and all but 20ml of the vinegar in a pan and simmer for 10 minutes.
- Place the ginger, garlic and remaining vinegar in a food processor or blender and work to a paste.
- Add to the pan and cook for 10 minutes, stirring.
- Add the mango and remaining ingredients, and cook uncovered for 25 minutes, stirring as the chutney thickens.
- Watch it carefully, as it can catch at this stage!
- Pour into sterilized jars, seal with cellophane covers and label.
- The chutney will keep for several months, but it doesn't last that long in our house.
Nutrition Facts : Calories 627.3, Fat 2.1, SaturatedFat 0.4, Sodium 3748.7, Carbohydrate 153.4, Fiber 6.9, Sugar 141.6, Protein 4.3
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-CHUTNEY CHICKEN WITH ROASTED CARROTS AND ZUCCHINI
The whole family gets what they want with this easy, customizable sheet-pan dinner that offers three different levels of flavor-building seasoning. Feel free to mix and match options 1-3 on each plate to make everyone happy.
Provided by Rhoda Boone
Categories Kid-Friendly Chicken Mango Carrot Zucchini Dinner 1-2-3 Small Plates Sheet-Pan Dinner
Yield 4 servings
Number Of Ingredients 18
Steps:
- Arrange racks in upper and lower thirds of oven; preheat to 400°F.
- Option 1: "Plain" but seasoned
- If you'd like your chicken plain, toss breasts with 1 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet. For simple roasted vegetables, toss carrots and zucchini with 2 Tbsp. oil and 3/4 tsp. salt on a rimmed baking sheet.
- Option 2: Add a little more flavor Season chicken with 1/4 tsp. pepper, then spread 2 Tbsp. mango chutney over top of each breast. Roast on top rack until an instant-read thermometer registers 165°F, 23-28 minutes. Toss carrots and zucchini with cumin, cinnamon, and 1/4 tsp. pepper. Roast on bottom rack, tossing once halfway through, until cooked through, tender, and browned in spots, 25-30 minutes.
- Option 3: Take it next level Make a curried yogurt sauce for the chicken: Mix yogurt, orange juice, curry powder, and salt in a medium bowl. For a fresh and crunchy topping for the vegetables, mix cilantro and cashews in a small bowl.
- Divide chicken and vegetables among plates. Serve curried yogurt sauce and cilantro-cashew mixture alongside.
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