WHAT IS MANGO CHUTNEY RECIPES
HOMEMADE MANGO CHUTNEY RECIPE | JAMIE OLIVER CHUTNEY R…
With its sweet, spicy flavour and generous chunks of juicy fresh mango, this traditional chutney is as good as any you’ll get in your local Indian restaurant. Serve it alongside all kinds of curries or with cold ham, chicken or game. It’s fantastic in cheese sandwiches, too.
Total Time 1 hours 15 minutes
Yield 800 ml
Number Of Ingredients 11
Steps:
- Peel, stone and roughly chop the mangos; set aside.
- Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
- Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
- Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush with the chilli powder using a pestle and mortar. Add to the vinegar pan, along with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
- Finely grate in the ginger, add the garlic and bring to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
- Divide among sterilised jars, seal and keep for up to 6 months.
Nutrition Facts : Calories 28 calories, FatContent 0 g fat, SaturatedFatContent 0 g saturated fat, ProteinContent 0.2 g protein, CarbohydrateContent 7 g carbohydrate, SugarContent 7 g sugar, SodiumContent 0.1 g salt, FiberContent 0 g fibre
MANGO CHUTNEY RECIPE | BBC GOOD FOOD
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
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
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, FatContent 0.1 grams fat, CarbohydrateContent 8 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 0.3 grams fiber, ProteinContent 0.2 grams protein, SodiumContent 0.14 milligram of sodium
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Reviews 4.7
Total Time 1 hours 0 minutes
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- In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
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My father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, Washington
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Reviews 5
Total Time 25 minutes
Category Dinner
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Calories 320 calories per serving
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Reviews 5
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Calories 320 calories per serving
- In a large skillet, heat oil over medium-high heat; brown chicken. Stir in curry powder, garlic, salt and pepper; cook until aromatic, 1-2 minutes longer., Stir in chutney and cream. Bring to boil. Reduce heat; simmer, uncovered, until chicken is no longer pink, 4-6 minutes, stirring occasionally.
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My father dreamed up this curry and chutney combination. Now my family cooks it on road trips—in rain and sun, in the mountains, even on the beach. Adjust the curry for taste and heat. —Dina Moreno, Seattle, Washington
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- Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. Spoon into sterilised jars and seal.
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- Add the shrimp and cook 2 minutes until shrimp is pink. Place in two bowls and garnish with cilantro.
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From womensweeklyfood.com.au
Total Time 1 hours 5 minutes
Category Midweek Dinner, Workday lunches
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Total Time 1 hours 5 minutes
Category Midweek Dinner, Workday lunches
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Reviews 5.0
Total Time 25 minutes
Calories 428 per serving
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I love Brie and am always loooking for a new way to prepare it. This is about the easiest thing you could do and it makes a great statement at a party.
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Reviews 5.0
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Reviews 5.0
Total Time 25 minutes
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