SPICY MANGO GINGER CHUTNEY RECIPE - FOOD.COM
Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.
Total Time 1 hours 15 minutes
Prep Time 30 minutes
Cook Time 45 minutes
Yield 8 pints
Number Of Ingredients 10
Steps:
- Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.
- Add remaining ingredients and let stand overnight.
- Bring to boil and boil rapidly until thick.
- Pour into hot sterilized pint jars, and seal.
- Makes about 8 pints.
- Enjoy!
Nutrition Facts : Calories 1506.8, FatContent 1.7, SaturatedFatContent 0.3, CholesterolContent 0, SodiumContent 971.9, CarbohydrateContent 386.4, FiberContent 17, SugarContent 342.8, ProteinContent 10.2
MANGO & GINGER CHUTNEY | GLOBAL TABLE ADVENTURE
Today’s recipe combines three beloved Namibian ingredients: mangoes, ginger, chili pepper flakes. The resulting chutney tastes great with meats, veggies, breads… you name it. It’s quite sweet, vinegary, and mildly spicy. You can add fresh minced chili peppers to increase the heat to sweat-inducing levels, if you’d like.
Provided by Sasha Martin
Yield 1 quart
Number Of Ingredients 8
Steps:
- Simply dice up the mangoes, removing the skin and pit. You can use slightly tart mangoes, as I did. If your mangoes are very sweet, I’d recommend cutting back on the sugar.
- Then, add all other ingredients to a medium pot. Bring to a happy bubble and let cook uncovered for about 45 minutes-1 hour. Stir occasionally.
- Spoon into a large sterile jar or several small jars. Enjoy with rice, vegetables, meats.. anything really!
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- Spoon into a large sterile jar or several small jars. Enjoy with rice, vegetables, meats.. anything really!
MANGO AND GINGER CHUTNEY - GOOD HOUSEKEEPING
From goodhousekeeping.com
Total Time 1 hours 50 minutes
Peel the mangoes with a vegetable peeler. Cut all the flesh away from the stone, then chop into bite-sized chunks and put into a large bowl. Stir in the sugar, cover and leave to marinate overnight.
Put the mixture into a large pan, then add the other ingredients. Bring to the boil, reduce the heat and simmer gently for about 1½hr, stirring occasionally, until the mango is translucent and most of the excess liquid has evaporated.
Remove the pan from the heat and leave the chutney to cool for 10min. Ladle it into sterilised jars, top with a waxed disc and seal while hot.
LIME & GINGER CHUTNEY RECIPE - FOOD.COM
From food.com
Reviews 5.0
Total Time 1 hours 20 minutes
Calories 94.9 per serving
- Cover with plastic wrap & place in the refrigerator for at least one hour, to allow all the flavors to blend.
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