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
MANGO CHUTNEY
Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too
Provided by Barney Desmazery
Categories Condiment
Time 2h15m
Yield Makes 3 x 300ml jars
Number Of Ingredients 13
Steps:
- Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
- Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
- Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.
Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium
MANGO AND BANANA CHUTNEY
Make and share this Mango and Banana Chutney recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 21m
Yield 5 Cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion in oil until clear, 4-5 minutes.
- Add mango and cook 2 minutes over medium heat.
- Add vinegar and oj and bring to simmer and simmer 10 minutes.
- Add everything else and bring back to a simmer.
- Remove from heat and cool if storing in fridge up to 2 weeks.
- Otherwise process safely for canning.
Nutrition Facts : Calories 287.4, Fat 5.2, SaturatedFat 0.9, Sodium 11.6, Carbohydrate 61.1, Fiber 4, Sugar 46.7, Protein 2.4
QUICK AND EASY BANANA MANGO CHUTNEY
I live on a hilltop in Costa Rica and have an over-abundance of mangoes and bananas growing wild all over our property - so when I found this wonderful recipe for Cuban Ahi with Banana-Mango Chutney by Chef Manami, I couldn't resist. It turned out wonderfully and I am posting the chutney by itself so I can group it in a separate cookbook. I've made some tweaks based on personal preference - but the original recipe is awesome. You can use just ripe bananas if you don't have green - but I like the texture when using both. Thank you, Manami!!!
Provided by Jostlori
Categories Chutneys
Time 20m
Yield 1 2/3 cups, 1 serving(s)
Number Of Ingredients 11
Steps:
- In medium saucepan, combine first seven ingredients.
- Bring to a boil over medium heat, then reduce heat and simmer one minute.
- Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender.
- Remove from heat and add remaining banana and mango, along with the raisins.
- Stir well to combine, cover and let stand for 30 minutes.
- To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Refrigerate. Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.
MANGO CHUTNEY
Provided by Food Network
Time 30m
Yield 2 1/2 cups
Number Of Ingredients 9
Steps:
- Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.
MANGO CHUTNEY
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.
BANANA CHUTNEY
Make and share this Banana Chutney recipe from Food.com.
Provided by Missy Wombat
Categories Chutneys
Time 2h30m
Yield 1 1/4 kg
Number Of Ingredients 10
Steps:
- Peel bananas and chop into small pieces.
- Stone and chop the dates and chop the ginger.
- Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
- Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
- Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
- Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
- Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
- Seal the jars and label.
- Store in a cool dark place for 1-2 months before using to allow the flavours to develop.
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