SWEET MANGO CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
SWEET ONION MANGO CHUTNEY
A great accompaniment to all varieties of Indian curries. I use dried mangoes which are easier to find and much more convenient to work with. Sweet onions are a great addition and add to depth of flavor.
Provided by HuldaW
Categories Mango
Time 3h20m
Yield 12 jars, 144 serving(s)
Number Of Ingredients 9
Steps:
- Coarsely chop dried mango. Coarsely chop sweet onions. Force garlic cloves through press. Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot.
- Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools. Will keep for quite a long time. Store in refrigerator.
MANGO CHUTNEY
Provided by Food Network
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
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.
MANGO AND RED ONION CHUTNEY
Categories Condiment/Spread Sauce Fruit Juice Fruit Ginger Onion Vegetable Side Sauté Vegetarian Mango Curry Bell Pepper Fall Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 7 cups
Number Of Ingredients 11
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
- Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.
MANGO CHUTNEY
Sweet and tangy with a bit of kick, this condiment is quite tasty! It's a versatile ingredient you can use in a lot of different recipes... VIDEO https://www.youtube.com/watch?v=-lHKU3x7CpY
Provided by CLUBFOODY
Categories Low Protein
Time 1h
Yield 7 250ml jars
Number Of Ingredients 14
Steps:
- In a small bowl, mix red pepper flakes with oil and let it sit for 4 to 5 hours.
- On medium heat, pour oil mixture in a fine sieve over a large deep saucepan and discard the red pepper flakes. When hot, add onions and red peppers; sauté until soft, about 3 minutes. Add ginger and sauté for 1 minute. Add chopped mangoes and cook for 5 minute.
- Meanwhile in a medium bowl, combine pineapple juice, vinegar, sugar, curry powder, turmeric, and allspice; whisk well. Pour pineapple mixture in the saucepan and stir; season with salt and pepper. Turn the heat to medium-high and bring mixture to a simmer. Reduce heat to medium and simmer until thickens, about 35 to 45 minutes, stirring often.
- Pour hot chutney into prepared jar and process in a water bath for 15 minutes. 7 (250ml/8 oz.) canning jars.
Nutrition Facts : Calories 321.7, Fat 5.5, SaturatedFat 0.9, Sodium 95.6, Carbohydrate 70.2, Fiber 6.6, Sugar 60.3, Protein 3.5
KILLER ONION CHUTNEY
Not everyone will like this, but those who do typically love it. It's great in a sandwich. It's also an easy chutney to make.
Provided by Lennie
Categories Chutneys
Time 30m
Yield 4 cups
Number Of Ingredients 9
Steps:
- Combine all ingredients in a large, heavy saucepan.
- Over medium heat, bring to a boil-- stirring often.
- Once it comes to a full boil, remove from heat and pack into hot, sterilized one-cup canning jars.
- Seal with prepared lids (If you wish to process this, do so in a boiling water bath for 10 minutes).
SWEET MANGO CHUTNEY
This is my adaptation of a mango chutney recipe I screwed up because I did the conversions wrong and used waaaaay too much vinegar. I did some experimentation and found that this combination really works. It's also open for substitutions. Cooking time varies because I have a crappy gas stove where it can be hard to tell how high/low the heat is, yours may work more efficiently and can cook faster.
Provided by the80srule
Categories Chutneys
Time 1h20m
Yield 5 cups, 5 serving(s)
Number Of Ingredients 18
Steps:
- Dice the mango into about 1-2" cubes.
- Make a paste of the chopped garlic, lemon juice, 1/2 tsp vinegar, and ginger. Put it aside for now.
- Place the sugar and cups of vinegars (plus the water and juice) in a saucepan and simmer for 10 minutes.
- Add the ginger-garlic paste to the pan and cook for 10 minutes, stirring occasionally.
- Add the mango, chili powder, nutmeg, turmeric, curry powder, cinnamon, salt, and gold raisins.
- Cook uncovered for 30-45 minutes, stirring occasionally to let the chutney thicken.
- Serve in ramekins with your Indian feast, or seal in airtight glass jars for future use.
Nutrition Facts : Calories 519.9, Fat 1.1, SaturatedFat 0.3, Sodium 1461.4, Carbohydrate 129.8, Fiber 4.7, Sugar 117.9, Protein 2.3
MANGO CHUTNEY
From Canadian House and Home. Try this recipe with recipe#223424 for an unforgetable sandwich. It is fruitier and thicker than storebought chutneys and well worth making. The recipe makes more than is necessary for the grilled cheese sandwiches. The leftovers can be stored in the refrigerator. Make sure you use ripe mangoes for the best flavour.
Provided by Dreamer in Ontario
Categories Mango
Time 1h40m
Yield 1 1/2 cups
Number Of Ingredients 9
Steps:
- In a small saucepan, heat oil on low and add sliced onion.
- Cook, uncovered,until onion is soft and evenly browned (about 40 minutes).
- Mix in mangoes, sugar, mustard, coriander and water.
- Cover and cook about 20 minutes, until mangoes start to break down.
- Stir, uncovered, 3 to 5 minutes to thicken chutney.
- Season with Tabasco and black pepper.
Nutrition Facts : Calories 432.9, Fat 20.2, SaturatedFat 2.6, Sodium 49.4, Carbohydrate 66.2, Fiber 6.3, Sugar 53.9, Protein 3.2
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