Island Mango Chutney Recipes

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MANGO CHUTNEY



Mango Chutney image

This Mango Chutney recipe is packed with flavor from fresh mangos, onion, bell pepper and spices.

Provided by Lauren Allen

Categories     Side Dish

Time 1h20m

Number Of Ingredients 11

1 Tablespoon canola oil
2 teaspoons fresh ginger (, finely minced)
2 cloves garlic (, minced)
½ cup red onion (, finely chopped )
½ cup red bell pepper (, finely chopped )
1 fresh red chili (, seeds and veins removed OR 1/4 to ½ teaspoon crushed red chili pepper flakes, to taste)
1 1/2 teaspoons curry powder
1/4 teaspoon salt
4 large mangoes (, peeled and diced)
1 1/2 cups granulated sugar
1 cup apple cider vinegar or white vinegar

Steps:

  • Dice the mangos (here's my resource for how to cut a mango).
  • Heat the oil over medium heat in a medium stock pot. Add onion and bell pepper and sauté for 3 minutes.
  • Add ginger, garlic, and crushed red pepper flakes and cook for a minute. Add curry powder and salt and sauté for another minute. Add the diced mangoes, sugar, and vinegar and stir to combine.
  • Bring to a boil, then reduce heat and simmer for 40 minutes to 1 hour. Optional, Mash mixture with a potato masher if you like a smoother consistency. Remove from heat and allow to cool.

Nutrition Facts : Calories 96 kcal, Carbohydrate 22 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Sodium 31 mg, Fiber 1 g, Sugar 21 g, ServingSize 1 serving

EASY MANGO CHUTNEY



Easy Mango Chutney image

Serve this mango chutney with Chicken and Pork Seekh Kebabs or with grilled fish. Apricots or peaches also work well in this recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes about 2 cups

Number Of Ingredients 10

2 tablespoons olive oil
1/2 cup finely chopped onion
1 pound mangoes, apricots, or peaches, peeled, pitted, and coarsely chopped (about 2 cups)
1/3 cup raisins
1/4 cup granulated sugar
1/4 cup honey
1/4 cup cider vinegar
3/4 teaspoon black mustard seeds
1/4 teaspoon cumin seeds
1/4 teaspoon coarse salt

Steps:

  • Heat oil in a saucepan over medium heat. Add onion, and cook until soft and translucent, about 4 minutes.
  • Add remaining ingredients, and cook until thickened, 20 to 25 minutes. Let cool. Serve at room temperature. Chutney can be refrigerated in an airtight container for up to 1 week; bring to room temperature before serving.

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