MANGO PEACH CHUTNEY
A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar. This recipe comes from the Moosewood Restaurant's Low-Fat Favorites cookbook! :)
Provided by Sharon123
Categories Asian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
- Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
- Cool or chill before serving.
- This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
- If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
MANGO AND PEACH SALSA
Provided by Sunny Anderson
Time 1h10m
Yield about 5 cups
Number Of Ingredients 8
Steps:
- Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
- Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.
MANGO PEACH CHUTNEY
Make and share this Mango Peach Chutney recipe from Food.com.
Provided by luvcookn
Categories Low Protein
Time 1h15m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, mix together all ingredients except the mangoes and peaches.
- Cook over low heat, stirring constantly, until the sugar dissolves.
- Bring to a boil. Reduce heat and simmer, uncovered for about 1 hour or until thick, stirring occasionally.
- Peel and slice the mangoes and peaches removing the seeds and stones.
- Add mangoes and peaches to the syrup and simmer until the fruit is tender, about 1/2 hour.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 222.7, Fat 0.6, SaturatedFat 0.1, Sodium 199.2, Carbohydrate 56.5, Fiber 4, Sugar 49.8, Protein 1.7
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).
PEACH/MANGO/JALAPENO CHUTNEY (CANNING RECIPE)
I don't know about you, but for me, there is nothing in the world that taste as good as the summer bounties you have lovingly prepared. Especially in the dead of winter, yes?? I adore peaches, and am very partial to mangoes as well... now throw in a jalapeno and I will... what do my amazing Southern Belle's say?? Oh yes, "stand...
Provided by Didi Dalaba
Categories Other Sauces
Time 40m
Number Of Ingredients 10
Steps:
- 1. Wash and dry your canning jars and lids. Place a large saucepan on stove with water and bring water to a hard boil. Reduce heat and place your jars and lids only not your rings in to sterilize them, leave them be. Prepare your fruits by cleaning and dicing them.
- 2. In a medium stainless steel saucepan, add your ingredients.
- 3. Bring to a simmer and simmer for 10 minutes till onions have softened. Chutney is done, so you can either transfer the mixture to a container when cool and keep in fridge to use within 1 week, or.... cover and keep chutney hot for canning, instructions below. Using tongs, (or if you have a canner, the jar lifter) take out the sterilized jars and lids from the water bath and dry them. Bring temperature up to high and let the water boil again. Working quickly, you want hot jars and a hot mixture. Fill your sterilized jar with the chutney mixture leaving 1/4 - 1/2 inch of head space. Center lids on jars and then using the rings, tighten them. You want a good seal. Place jars in the water bath (water should be well above 2 inches over the jars), and boil them for approximately 10 minutes. Remove from bath and let cool. Once cool, using your fingertip, press on the lid, it should be firmly in place. Yield: 5 half pint jars
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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INDIAN MANGO CHUTNEY RECIPE - THE DARING GOURMET
From daringgourmet.com
5/5 (108)Category CondimentCuisine IndianCalories 24 per serving
- Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
- For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.
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