PUNAHOU SCHOOL MANGO CHUTNEY
One of the most widely sought chutneys in Hawaii is made available each year at the annual school Carnival held in Honolulu during February. In the Islands, this is the ultimate chutney
Provided by pjallittle
Categories Mango
Time 3h
Yield 15 pints, 15 serving(s)
Number Of Ingredients 14
Steps:
- .Sprinkle mangoes with salt and allow to stand overnight.
- Boil the sugar and vinegar 5 minutes, add to the drained mango, cook until tender. Add the other ingredients and cook slowly to desired consistency, 30 minutes to an hour. Pour into hot, sterilized jars and seal immediately.
- Makes 15 pints.
- Approximate nutritional analysis, per 2-tablespoon serving: 90 calories, 1.5 g total fat, 0.5 g. saturated fat, 0 mg cholesterol, greater than 150 mg sodium.*.
- http://starbulletin.com/1999/03/10/features/request.html.
Nutrition Facts : Calories 1474.8, Fat 24.5, SaturatedFat 2.1, Sodium 5751.9, Carbohydrate 318.1, Fiber 14.6, Sugar 285.6, Protein 14.7
PAPAYA MANGO CHUTNEY
Easy to make and delicious! It is ready to use after it has cooled, but will improve over the next few weeks
Provided by PetsRus
Categories Mango
Time 1h30m
Yield 4-5 jars
Number Of Ingredients 17
Steps:
- Put all ingredients in a large pot, except for the rum and the lemon juice.
- Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
- Turn off the heat and stir in the rum and lemon juice.
- Transfer to clean warm jars and seal.
Nutrition Facts : Calories 999.4, Fat 1.7, SaturatedFat 0.4, Sodium 1831.3, Carbohydrate 250, Fiber 10.4, Sugar 221, Protein 5.3
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 HAWAIIAN #2
Make and share this Mango Chutney Hawaiian #2 recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 1h50m
Yield 18 Cups
Number Of Ingredients 14
Steps:
- In a large pot, combine vinegar, sugars, spices and chile pepper. Bring to a boil and boil for 30 minutes.
- Stir in onions, garlic, raisins and ginger. Boil another 30 minutes.
- Add mangos and almonds (if using). Reduce heat to low and simmer for 30 minutes.
- Pour into sterilized jars to 1/2 inch below lid level and seal. Process for safety.
Nutrition Facts : Calories 647.8, Fat 0.8, SaturatedFat 0.2, Sodium 155.3, Carbohydrate 164.2, Fiber 3.1, Sugar 159.2, Protein 1.8
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