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
DARK MANGO CHUTNEY
Make and share this Dark Mango Chutney recipe from Food.com.
Provided by Missy Wombat
Categories Chutneys
Time 2h40m
Yield 1 7/8 kg
Number Of Ingredients 9
Steps:
- Cut the mango into chunks making sure the skin does not get in there.
- Put the mango flesh into a non-metallic bowl, stir in the salt, cover and leave for 2 hours.
- Put the tamarind pulp into a bowl and pour over boiling water to cover the pulp.
- Cover and leave for 1 hour then drain off the excess water.
- Put the tamarind pulp into a plastic sieve set over a bowl.
- Press the pulp through the sieve; discard seeds.
- Drain the mangoes.
- Rinse the mango chunks in a plastic sieve under cold running water until all the salt is washed off.
- Drain well.
- Put the sieved tamarind pulp and mango flesh into a preserving pan.
- Peel and finely chop the ginger.
- Halve the chillies lengthwise; remove and discard the seeds.
- Chop the chillies with a small knife.
- Stir the ginger, chillies, vinegar, sugar, raisins and allspice into the mango and tamarind mixture.
- Bring to a boil, stirring.
- Simmer over a medium heat, stirring, for 30 minutes, or until the mangoes are tender and the chutney has reduced and thickened.
- Test by pulling the back of the spoon across the bottom of the pan.
- There should be no runny vinegar visible.
- Spoon the chutney into warmed sterilized jars, to within 3 mm of the tops.
- Stir, if necessary, to remove any air pockets.
- Seal the jars and label.
- The chutney is now ready to use.
REAL INDIAN MANGO CHUTNEY
This chutney has a sweet and sour taste and goes particularly well with samosas and mint raita. Make it at least 2 weeks in advance for enhanced flavor or 1 day before serving.
Provided by Michelle
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h10m
Yield 24
Number Of Ingredients 12
Steps:
- Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
- Drain and discard liquid from the mango.
- Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 104.7 calories, Carbohydrate 27.1 g, Fat 0.1 g, Fiber 0.8 g, Protein 0.3 g, Sodium 1.6 mg, Sugar 25.5 g
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