WHERE IS MANGO CHUTNEY IN THE GROCERY STORE RECIPES

MANGO CITRUS CHUTNEY RECIPE - FOOD.COM

Mango Citrus Chutney Recipe - Food.com image

This chutney has an unusual citrusy note which is a perfect complement to grilled shrimp and other seafood dishes. It is also delicious on fresh naan bread. It has a beautiful presentation and would make a wonderful canned gift. Nigella seeds (kalaunji) and fenugreek seeds (methi) can be found at a local Indian grocery store or market. This recipe has been adapted from the Complete Book of Indian Cooking by Suneeta Vaswani.

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 8 oz. jars, 32 serving(s)

Number Of Ingredients 11

Ingredients

2 cups diced peeled ripe mangoes
1 cup cider vinegar
2/3 cup granulated sugar
6 tablespoons minced shallots
4 teaspoons minced peeled ginger
4 teaspoons minced serrano chile
2 tablespoons finely minced mixed citrus peels (lime, lemon, orange)
1/2 teaspoon salt
2 tablespoons oil
1 teaspoon nigella seeds (kalaunji)
1/2 teaspoon fenugreek seeds (methi)

Steps:

In a pan, mix together mango, vinegar, sugar, shallots, ginger, chiles, citrus peel and salt. Bring to a boil over medium heat. Reduce heat slightly to maintain a gentle boil. Cook until reduced to a thick puree, about 15 minutes.
In a small pan, heat oil over medium heat. Add nigella and saute until fragrant, about 20 seconds. Add fenugreek and saute for 10 seconds. Pour oil mixture into chutney and mix.
If canning, ladle hot chutney into two hot 8 oz. canning jars leaving 1/4-inch headspace. Process for 15 minutes in a boiling-water canner. Chutney has a shelf life of one year.
Otherwise transfer chutney to a clean jar and let cool. Store tightly covered in the refrigerator for up to 10 days.

Nutrition Facts : Calories 34.1, FatContent 0.9, SaturatedFatContent 0.1, CholesterolContent 0, SodiumContent 37.2, CarbohydrateContent 6.4, FiberContent 0.2, SugarContent 5.6, ProteinContent 0.2

MANGO CHUTNEY RECIPE | ALLRECIPES

Mango Chutney Recipe | Allrecipes image

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 Chutney Recipes

Total Time 1 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 4 quarts

Number Of Ingredients 17

Ingredients

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

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, CarbohydrateContent 11.6 g, FatContent 0.2 g, FiberContent 0.3 g, ProteinContent 0.2 g, SodiumContent 12.5 mg, SugarContent 10.3 g

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