SPICED MANGO CHUTNEY WITH CHILES
Chutneys are often made with unripe or dried fruit; they always include vinegar, sugar and spices. This recipe, with ripe fruit, offers a two-toned flavor: sweet and tropical offset by sultry spices and the heat of chilies. It's welcome in a grilled-cheese sandwich, stirred into mayonnaise or yogurt for a quick dip or spread, or alongside any curry or daal. There are thousands of varieties of mangoes, but two are predominant. The Tommy Atkin is green, blushed with rose, and as large as a softball. The champagne mango, the size of a large peach, is pale gold, with a floral flavor. I prefer the champagne, which tends to be less fibrous and has an impossibly lovely scent, but any mango is a boon. The fruit is full of such promise.
Provided by Cathy Barrow
Categories condiments
Time 2h
Yield 5 half-pint jars (5 cups)
Number Of Ingredients 12
Steps:
- Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
- Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 6 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
- Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
- In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together. Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin. Add to the pot and stir well. Add the lime leaves.
- Wearing gloves, slice the chiles into rings. Remove seeds if you wish. Decide how much chile suits your taste. (If you are heat averse, start with half the recommended amount and taste. The chiles may be omitted altogether for a sweeter chutney.)
- Bring heat up to medium and stir occasionally as mixture comes to a boil. Bring to a good hard boil, stirring all the time. Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens. Adjust heat as needed without losing the boil and continue to stir.
- After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail. Turn off heat and discard the lime leaves.
- Ladle the hot chutney into warm jars, leaving 1/2-inch headspace. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
- Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.
Nutrition Facts : @context http, Calories 441, UnsaturatedFat 0 grams, Carbohydrate 27 grams, Fat 0 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 30 milligrams, Sugar 15 grams
MANGO CHUTNEY (NEPALI SPICED CHUTNEY WITH RIPE MANGO)
This Nepali chutney is universally used as condiment with sekuwas (grilled skewers), sukutis (smoked roasted meats), roast duck, etc.
Provided by Tulsi Regmi
Categories Mango
Time 1h15m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- In a sauce pan, heat oil; splitter cumin seeds until dark brown.
- Add chilies, garlic, ginger, timur, asafetida, and salt.
- Fry for a minute or so.
- Add mango chunks, tamarind paste and brown sugar.
- Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
- Remove from heat and let rest to cool.
- Puree the mango mixture into a smooth paste-like mixture.
- Put in a sterilized, air tight jar and refrigerate.
NEPALI (INDIA) MANGO CHUTNEY
Found in the search for good recipes to use mangos during an abundant crop year. This is a rich, dark chutney with an exotic flavor. Others will, likely, not be able to identify the spice combination. Very nice and different.
Provided by Ambervim
Categories Chutneys
Time 1h
Yield 4 Pints
Number Of Ingredients 12
Steps:
- Peel the mango with knife (good result with potato peeler).
- Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
- Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
- 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
- almost evaporated, leaving behind a thick syrup.
- Remove from heat.
- Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
- weeks.
Nutrition Facts : Calories 564.3, Fat 1.6, SaturatedFat 0.4, Sodium 32.5, Carbohydrate 137.9, Fiber 6.3, Sugar 129.8, Protein 3.4
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.
JERK-SPICED MANGO PINEAPPLE CHUTNEY
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska
Provided by Taste of Home
Time 1h40m
Yield 5 half-pints.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.
MANGO CHUTNEY
A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Provided by Shirley Crowley
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h40m
Yield 240
Number Of Ingredients 17
Steps:
- In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
- Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
- Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g
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