Mango And Red Onion Chutney Recipes

MANGO AND RED ONION SALSA

Provided by Davina Besford

Categories Condiment/Spread Citrus Fruit Onion No-Cook Mango Summer Bon Appétit Australia

Yield Makes about 1 3/4 cups

Number Of Ingredients 7

Mango and Red Onion Salsa image

Steps:

Combine all ingredients in medium bowl; toss to blend. Season with salt and pepper. Let stand 20 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)

Ingredients

2 small mangoes, peeled, pitted, diced
3/4 cup chopped red onion
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1 teaspoon minced peeled fresh ginger
1/2 teaspoon grated lime peel
1/8 teaspoon cayenne pepper

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

Sweet Onion Mango Chutney image

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.

Ingredients

2 (20 ounce) packages sweetened dried mango
2 large sweet onions
8 ounces raisins
2 cups apple juice
1/2 cup white wine vinegar
4 garlic cloves
1 teaspoon hot dry mustard
1 teaspoon ground coriander
2 tablespoons dry crushed red pepper

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

Mango and Red Onion Chutney image

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.

Ingredients

1/4 cup olive oil
2 medium red onions, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/4-inch dice
1/4 cup minced peeled fresh ginger
4 mangoes (3 lb), peeled and cut into 1/2-inch cubes
1 cup canned unsweetened pineapple juice
1/2 cup cider vinegar
1/2 cup packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons dried hot red pepper flakes
Coarsely ground black pepper

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Total Time 1 hr 20 mins
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Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

Mango And Red Onion Chutney Recipes

MANGO AND RED ONION SALSA

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.

MANGO AND RED ONION CHUTNEY

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