SWEET MANGO CHUTNEY
Provided by Tyler Florence
Categories condiment
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 19
Steps:
- Heat the ghee in a skillet over medium heat. Add the onion and ginger and cook for 1 minute. Add the mango, raisins, sugar, tamarind paste, and curry powder. Season with salt and pepper, reduce the heat to low, and cook until everything is soft and the flavors have blended, about 30 minutes. Put the chutney into a bowl and allow it to cool before serving.
- Put the butter in a heavy saucepan over medium-low heat. Melt the butter slowly and make sure it does not sizzle or brown. Increase the heat and bring the butter to a boil. When the surface is covered with foam, stir gently and reduce the heat to the lowest possible setting. Gently simmer, uncovered, and undisturbed for 45 minutes, until the milk solids in the bottom of the pan have turned golden brown and the butter on top is transparent. Strain the ghee through a sieve lined with several layers of cheesecloth. The ghee should be perfectly clear and smell nutty; pour into a glass jar and seal tightly.
- Toast the coriander, cumin, cardamom, peppercorns, fennel, mustard, cloves, and the chiles in a small dry skillet over medium-low heat just until they smell fragrant, about 2 minutes. In a clean coffee grinder or spice mill, grind the toasted spices together to a fine powder. Add the turmeric and give it another quick buzz to combine. Use the curry powder immediately, or store in a sealed jar for up to 1 month.
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
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.
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
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.
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.
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#time-to-make #course #main-ingredient #cuisine #preparation #occasion #for-large-groups #condiments-etc #fruit #vegetables #asian #indian #easy #dinner-party #oamc-freezer-make-ahead #garnishes #tropical-fruit #mango #onions #taste-mood #savory #number-of-servings #3-steps-or-less #4-hours-or-less
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