Mango Citrus Chutney Recipes

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.

Steps:

• In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
• In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
• If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
• Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.

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:

• Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
• Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 6 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
• In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together. Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin. Add to the pot and stir well. Add the lime leaves.
• Wearing gloves, slice the chiles into rings. Remove seeds if you wish. Decide how much chile suits your taste. (If you are heat averse, start with half the recommended amount and taste. The chiles may be omitted altogether for a sweeter chutney.)
• Bring heat up to medium and stir occasionally as mixture comes to a boil. Bring to a good hard boil, stirring all the time. Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens. Adjust heat as needed without losing the boil and continue to stir.
• After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail. Turn off heat and discard the lime leaves.
• Ladle the hot chutney into warm jars, leaving 1/2-inch headspace. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
• Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.

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.

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:

• Place a small dish in the freezer. Combine all of the ingredients with 2 cups water in a pot and bring to a boil. Decrease the heat and cook on a low boil, covered, for 10 minutes. Uncover and bring the chutney back up to a boil. Uncover and increase the heat so the chutney boils rapidly for 20 minutes. Turn off the heat and place a few tablespoons on the frozen dish. Replace the dish in the freezer. After 5 minutes, nudge the chutney with a spoon or your finger. If it has the proper consistency, it's done. If the chutney is still runny, continue to cook for another few minutes, then test it again. To store in the refrigerator, let the chutney cool to room temperature. Pour into an airtight container and refrigerate for up to 2 months.
• VARIATION: Citrus Marmalade
• For a delicious, easy marmalade, leave out the onion and vinegar, and use just a dash of salt. The ginger is optional.
• Basic Canning
• Canning is a straightforward process that experienced veterans can do instinctively. It's fun and easy, but because detailed procedures must be followed in order to prevent the growth of toxic bacteria, you should first learn from an experienced canner or study one of the books recommended in the Resources section (page 194) if you want to strike out on your own. Describing the full canning process, which results in foods that can be stored at room temperature for up to a year in a cool, dark, place, is beyond the scope of this book, so the preserve recipes that follow are ones that can be stored in the fridge for 1 to 2 months.