SPICY MANGO GINGER CHUTNEY
Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.
Provided by Sharon123
Categories Chutneys
Time 1h15m
Yield 8 pints
Number Of Ingredients 10
Steps:
- Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.
- Add remaining ingredients and let stand overnight.
- Bring to boil and boil rapidly until thick.
- Pour into hot sterilized pint jars, and seal.
- Makes about 8 pints.
- Enjoy!
Nutrition Facts : Calories 1506.8, Fat 1.7, SaturatedFat 0.3, Sodium 971.9, Carbohydrate 386.4, Fiber 17, Sugar 342.8, Protein 10.2
SPICY MANGO CHUTNEY
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 10
Steps:
- Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided 6-quart saucepan. Add vinegar, red onion, red-pepper flakes, salt, and sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
- Stir in ginger, lime zest and juice, and mangoes. Continue to simmer over medium until mangoes begin to soften and liquid has thickened, about 40 minutes. Remove from heat. Transfer to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to 1 month.
SPICY MANGO CHUTNEY
Make and share this Spicy Mango Chutney recipe from Food.com.
Provided by gailanng
Categories Chutneys
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine the mangos and brown sugar in a 2 1/2 quart saucepan.
- Add the vinegar, raisins, jalapeño, garlic, ginger, salt, and pepper, bring to a boil and simmer 15 minutes.
- Transfer to a clean storage container. Cover and refrigerate for up to 2 weeks.
Nutrition Facts : Calories 168.5, Fat 0.3, SaturatedFat 0.1, Sodium 106.4, Carbohydrate 43, Fiber 1.5, Sugar 38.5, Protein 1
SPICY OVERGROWN MANGO SALSA (CHUTNEY)
This was a recipe I prepared many times and friends and family enjoyed it. When the local botanical garden had their anual mango festival and the recipe was for chutneys, I received calls urging me to enter. Although this is more of a salsa- I entered and..... 1st place!!! So here it is- enjoy! Excellent on fish, chicken, rice, or as a dip on garlic toast. I often make a tomato bruschetta and serve on the same tray for a nice orange and red visual. Freshness is key!!! especially the mango- if the mango isn't sweet to start- don't bother!!
Provided by The Overgrown Eggpl
Categories Sauces
Time 6h30m
Yield 10 oz, 10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare all fruit and vegetables and place in seperate prep bowls.
- Mix all of the ingredients together, stirring after each ingredient. Put the mango in last to avoid crushing it.
- Let the chutney stand in the refrigerator several hours or overnight in a sealed container.
- Stir, taste, and adjust the spices, jalepeno, and honey as desired. Enjoy!
Nutrition Facts : Calories 15.3, Fat 0.1, Sodium 20.8, Carbohydrate 4, Fiber 0.4, Sugar 3.2, Protein 0.2
SPICY FRIED CHICKEN WINGS WITH MANGO CHUTNEY
The very best dish for sharing. Unexpected friends on the doorstep? Football on TV? It'll take a matter of minutes to get a tray of wings in the oven. Serve with my quick chutney or stir some chopped red onion into a pot of yoghurt for an even quicker dip. The chutney also does very nicely in a Cheddar-cheese sandwich. from The Best BBC show
Provided by windinmyhair
Categories Chicken
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 200C/400F/Gas Mark 6. Using a strong pair of scissors, snip the tip off each wing.
- In a large bowl, stir together the flour, Cajun seasoning, paprika and salt. Toss the wings in the seasoned flour and arrange on a wire rack. Place on a baking sheet and roast for 25 - 30 minutes, until crisp and golden brown.
- To make the chutney, holding the mango firmly on a board, slice down either side of the central stone to remove the 'cheeks'. Using a large spoon, scoop out the flesh and discard the skin. Roughly dice the flesh and remove and dice any flesh still clinging to the stone.
- Place in a pan with the shallot, vinegar, sugar, salt and spices. Cook over a medium heat for 15 minutes until most of the liquid has evaporated. Spoon into a serving bowl and serve with the chicken wings.
Nutrition Facts : Calories 443, Fat 24, SaturatedFat 6.7, Cholesterol 113.2, Sodium 840.5, Carbohydrate 28.2, Fiber 1.8, Sugar 19.3, Protein 28.5
FRAGRANT MANGO & APPLE CHUTNEY
The perfect gift or an essential Boxing Day condiment. You won't want your turkey leftovers to ever run out while this is in the fridge
Provided by Sara Buenfeld
Categories Afternoon tea, Buffet, Condiment, Lunch, Supper
Time 2h
Yield Makes 4 x 500ml jars
Number Of Ingredients 15
Steps:
- Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces - take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
- Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
- Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
- Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn't stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.
Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar
SPICY MANGO CHUTNEY
Chutneys are not only for Xmas! This is great eaten with cheese & oat cakes, or together with a spicy fish dish and rice. And best of all: chutneys are a great gift for friends and family.
Provided by zetallgerman
Time 1h30m
Yield Makes Jars
Number Of Ingredients 14
Steps:
- Wash and sterilize your jam jars.
- Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.
- Add all of the spices, except the turmeric, and fry until toasted.
- Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.
- Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!
SPICY MANGO CHUTNEY
Make and share this Spicy Mango Chutney recipe from Food.com.
Provided by MsPia
Categories Mango
Time 40m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Peel the mangoes, diced the flesh into small cubes and set aside.
- Simmer the garlic, ginger, vinegar and brown sugar in a small sauce pan for 10 minutes.
- Add mangoes, raisins, lime juice, mustard, salt and Sambal.
- Continue to simmer for 20 minutes.
- Refrigerate. (This chutney will keep refrigerate for up to 1 week).
Nutrition Facts : Calories 470.1, Fat 1, SaturatedFat 0.2, Sodium 386.3, Carbohydrate 120.9, Fiber 5.7, Sugar 105.4, Protein 2.9
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