MAJOR GREY'S MANGO CHUTNEY
Categories Fruit Condiment/Spread Spring Dinner Sauté Vegetarian
Number Of Ingredients 13
Steps:
- Put all ingredients in pot. Stir. Bring to boil
- Reduce heat to low and cook, stirring often, until thick, about 35 minutes.
MAJOR GREYS ARMY CHUTNEY
Make and share this Major Greys Army Chutney recipe from Food.com.
Provided by Morton Design Graph
Categories Chutneys
Yield 1 batch
Number Of Ingredients 15
Steps:
- Peel the mangoes and cut them into i/2 -inch segments.
- Sprinkle well with the coarse salt and let stand overnight. Wash off the salt in the morning.
- Boil the green gingerroot in water for 30 minutes, then drain.
- Tie the spices in a muslin bag large enough to allow swelling.
- Put the vinegar in a heavy kettle and add the spice bag, sugar and drained gingerroot. Simmer gently for 30 minutes, stirring often.
- Add the onions, garlic, raisins, currants and chilies.
- Add half of the mangoes and simmer for 2 hours, stirring and watching carefully.
- Add the almonds and preserved gingerroot and the rest of the mangoes.
- Simmer for another 2 hours, or until the mixture is as thick as jam.
- Remove the spice bag.
- Arrange the fruit and other ingredients in a tasteful manner in hot sterilized jars, with almonds and raisins showing through the glass.
- Seal.
- Stand in a cool place for several weeks before using.
- This chutney can be kept for years.
MANGO CHUTNEY
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Provided by Eleanor Topp
Categories Condiment/Spread Ginger Vinegar Raisin Apple Mango Curry Bell Pepper Boil Sauce Secrets
Yield Makes 5 cups (1.25 L)
Number Of Ingredients 13
Steps:
- 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
- 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
- SERVING SUGGESTION: Chutney Butter
- Serve with grilled or barbecued chicken parts.
- Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
- Makes 1/4 cup (50 mL).
MANGO CHUTNEY PORK ROAST
Bright mango and red bell pepper really liven up this roast. The tropical fruit chutney packs a nice punch. Make an extra batch for tacos the next night. -Pamela Vitti Knowles, Hendersonville, North Carolina
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 6 servings (2 cups chutney).
Number Of Ingredients 11
Steps:
- In a large skillet, heat butter over medium-high heat. Brown pork on all sides. Sprinkle with the salt, pepper and ginger., Place on a rack in a shallow roasting pan. Bake at 350° for 1 to 1-1/2 hours or until a thermometer reads 145°. Remove roast from oven; tent with foil. Let stand for 10 minutes before slicing., Meanwhile, in a large saucepan, combine all chutney ingredients. Cook, uncovered, over medium heat for 8-10 minutes to allow flavors to blend, stirring occasionally. Serve with pork.
Nutrition Facts : Calories 256 calories, Fat 9g fat (4g saturated fat), Cholesterol 80mg cholesterol, Sodium 305mg sodium, Carbohydrate 13g carbohydrate (11g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
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- Stir all ingredients together in a large, heavy-bottomed pot and bring to a boil over medium-high heat. Reduce heat to maintain a steady bubble and cook, stirring often, until chutney is thick, about 35 minutes.
- Cool, remove cinnamon stick and serve chutney chilled or at room temperature. Flavors will deepen with time.
- Store cooled chutney in airtight containers in the refrigerator for up to 2 weeks, or in the freezer for up to 1 year (be sure to leave about 1/2-inch at the top of your containers for expansion if freezing).
- The chutney can also be jarred and sealed according to standard canning guidelines for preserves.
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