Mango And Red Pepper Chutney Recipes

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.

Steps:

• Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside.
• Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes.
• Seed and devein fresh hot peppers. Cut into 1/4- to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to an airtight container.

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.

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

Steps:

• Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
• Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
• Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.