Mango And Date Chutney Recipes

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REAL INDIAN MANGO CHUTNEY



Real Indian Mango Chutney image

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

2 ¼ cups diced fresh mango
¼ cup salt
2 ½ cups water
2 ⅓ cups white sugar
2 cups vinegar
½ cup raisins
½ cup chopped pitted dates
2 cinnamon sticks
2 teaspoons minced fresh ginger root
2 teaspoons crushed garlic
2 teaspoons ground dried chile pepper
10 half-pint canning jars with lids and rings

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

MANGO AND DATE CHUTNEY



Mango and Date Chutney image

Make and share this Mango and Date Chutney recipe from Food.com.

Provided by Chrissyo

Categories     Chutneys

Time 2h30m

Yield 3 medium jars

Number Of Ingredients 8

2 2/3 cups brown sugar
2 1/2 cups white vinegar
2 large green mangoes, peeled,seeded and finely chopped
1 teaspoon fresh gingerroot, peeled and finely chopped
6 cloves garlic, crushed
125 g dates, seeded and chopped
1/2 cup sultana
1/2 cup raisins (mixed together to make one cup)

Steps:

  • Combine sugar and vinegar in a heavy- based saucepan and stir until sugar is dissolved.
  • Bring to the boil and add all the remaining ingredients.
  • Bring back to the boil, reduce heat and simmer until the chutney is very thick (about 1 1/2 hours).
  • Pour into sterilised jars.
  • Seal with sterilised lids and store in a cool place.

Nutrition Facts : Calories 1169.1, Fat 0.9, SaturatedFat 0.2, Sodium 97.4, Carbohydrate 294.7, Fiber 8.4, Sugar 270.5, Protein 3.9

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