Mango And Date Chutney Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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

MANGO CHUTNEY



Mango Chutney image

Provided by Food Network

Time 30m

Yield 2 1/2 cups

Number Of Ingredients 9

2 1/2 cups diced mangos
1 (1-inch) piece peeled fresh ginger
1 Scotch bonnet pepper, minced
1 clove garlic, minced
1/4 teaspoon kosher salt
1/2 cup cider vinegar
1/2 cup firmly packed light brown sugar
1/2 cup raisins
Freshly ground black pepper

Steps:

  • Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

ROASTED PEAR MANGO CHUTNEY



Roasted Pear Mango Chutney image

A great condiment to serve with meat. I made it for a company Thanksgiving potluck and everyone raved!

Provided by BASTET

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time P1DT1h30m

Yield 12

Number Of Ingredients 15

2 firm green pears - peeled, cored and halved
2 tablespoons lemon juice
1 tablespoon brown sugar
1 teaspoon ground cinnamon
2 tablespoons vegetable oil
¼ cup brown sugar
¼ cup maple syrup
2 cups diced green (under ripe) mango
1 small red onion, chopped
1 green chile pepper, chopped
2 cloves garlic, chopped
1 teaspoon grated fresh ginger
½ cup dried sour cherries
¾ cup cider vinegar
1 tablespoon cayenne pepper

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Oil a baking sheet.
  • Toss the pear halves in a bowl with the lemon juice, cinnamon, and 1 tablespoon of brown sugar. Place cut side down on prepared baking sheet. Brush pears with oil. Roast until caramelized and tender, 40 to 50 minutes. Remove from oven and let cool.
  • Meanwhile, mix together 1/4 cup brown sugar, maple syrup, mango, red onion, chili, garlic, ginger, dried cherries, cider vinegar, and cayenne pepper in a non-reactive saucepan. Bring to a boil, then reduce heat and simmer uncovered until liquid thickens to a syrup-like consistency and mangoes look translucent, 35 to 40 minutes. Remove from heat and let cool.
  • Coarsely chop pears and combine with the mango mixture. Cover and refrigerate 24 hours before serving.

Nutrition Facts : Calories 126.5 calories, Carbohydrate 26.5 g, Fat 2.6 g, Fiber 1.8 g, Protein 1 g, SaturatedFat 0.4 g, Sodium 5.9 mg, Sugar 22.4 g

FRAGRANT MANGO & APPLE CHUTNEY



Fragrant mango & apple chutney image

The perfect gift or an essential Boxing Day condiment. You won't want your turkey leftovers to ever run out while this is in the fridge

Provided by Sara Buenfeld

Categories     Afternoon tea, Buffet, Condiment, Lunch, Supper

Time 2h

Yield Makes 4 x 500ml jars

Number Of Ingredients 15

31⁄4 large ripe mangoes , about 1kg/ 2 1⁄4lb
2 tbsp sunflower oil
2 onions , halved and thinly sliced
thumb-sized piece fresh root ginger , peeled and cut into thin shreds
10 green cardamom pods
1 cinnamon stick
½ tsp cumin seed
½ tsp coriander seed , lightly crushed
¼ tsp black onion seeds (Nigella or Kalonji are good)
½ tsp ground turmeric
2 Bramley apples , about 500g/1lb 2oz, peeled, cored and chopped
1 large red chilli , deseeded and finely sliced
375ml white wine vinegar
400g golden caster sugar
1 tsp salt

Steps:

  • Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces - take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
  • Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
  • Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
  • Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn't stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.

Nutrition Facts : Calories 17 calories, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar

MANGO AND PORT CHUTNEY



Mango and Port Chutney image

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

Provided by Latchy

Categories     Chutneys

Time 1h50m

Yield 5 cups

Number Of Ingredients 9

4 medium mangoes, peeled and coarsely chopped (1.7kg)
3/4 cup port wine
2 large white onions, chopped finely (400g)
1 cup coarsely chopped raisins (170g)
2 teaspoons grated fresh ginger
2 fresh Thai red chili peppers, chopped finely
2 cups sugar (440g)
3 cups malt vinegar
2 teaspoons yellow mustard seeds

Steps:

  • Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
  • Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
  • Spoon hot chutney into hot sterilised hars; seal while hot.
  • Storage- In cool, dark place for about 6 months, refrigerate after opening.

More about "mango and date chutney recipes"

MANGO CHUTNEY WITH DATES AND CINNAMON RECIPE | EAT …
mango-chutney-with-dates-and-cinnamon-recipe-eat image
2018-11-01 1. Peel the mangoes, remove from core and cube. Finely dice the onion. Chop the dates. Combine in a saucepan with sugar, balsamic vinegar …
From eatsmarter.com
5/5 (1)
Total Time 55 mins
Servings 1


GUEST POST: MANGO, DATE & CHILLI CHUTNEY BY GARETH …
guest-post-mango-date-chilli-chutney-by-gareth image
2010-07-07 Add the vinegar syrup and chilli mixture to the mango. Heat and simmer gently until thick and a dark burnished gold. This can take a few hours. Sunday’s batch took about 3 and half hours. Take care the chutney doesn’t …
From kaveyeats.com


THE BEST MANGO CHUTNEY RECIPE (EASY TO MAKE) | LIVE …
the-best-mango-chutney-recipe-easy-to-make-live image
2020-03-31 Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally. Mash: Mash with a fork or …
From liveeatlearn.com


MANGO & DATES CHUTNEY | THE PINCH OF TASTE
mango-dates-chutney-the-pinch-of-taste image
2018-04-20 Soak the dates for 10 mins and grind into a smooth paste. In a bowl mix dry mango powder, jaggery, dates and water. Heat a pan and dry roast fennel seed and cumin seed on low flame till they turn light brown in colour. …
From thepinchoftaste.com


DATE CHUTNEY RECIPE - SWEET AND SOUR KHAJUR CHUTNEY …
date-chutney-recipe-sweet-and-sour-khajur-chutney image
This date chutney recipe (khajur chutney recipe) makes sweet and mild sour Indian dip by mixing dry mango powder and few other spices with pureed dates. The garam masala and dry ginger powder gives it a nice little spicy touch …
From foodviva.com


MANGO CHUTNEY | RICARDO
mango-chutney-ricardo image
In a saucepan, bring the vinegar and sugar to a boil. Simmer for 2 to 3 minutes. Add the onions and cook for 2 minutes. Place the allspice in cheesecloth or a tea ball. Add to the saucepan with the remaining ingredients. Simmer gently for 20 …
From ricardocuisine.com


AN DELICIOUS DIFFERENT TASTY RECIPE FOR MANGO DATE CHUTNEY
2020-07-19 Step 3: After boiling in the pressure cooker open the lid and mash the contents very well so that it is uniformly thick. Step 4: Heat oil in a kadai and add the mustard …
From foodiesall.com
Cuisine Indian
Category Dessert
Servings 8
Total Time 25 mins


AMAN'S BRAND MANGO CHUTNEY RECALLED DUE TO PIECES OF GLASS
1 day ago Mango Chutney. 300 g. Batch Number: MAC21l16. BBD: 08/2023. 6 70999 00457 2. Issue. Aman's brand Mango Chutney recalled due to pieces of glass. The recalled product …
From recalls-rappels.canada.ca


EASY SUGAR-FREE MANGO CHUTNEY – NUTRICIOUSLY
Prep Time: 10 minutes. Cook Time: 45 minutes. Total Time: 55 minutes. This sugar-free mango chutney is naturally sweet, tangy, slightly spicy and so easy to make! Made with fresh …
From nutriciously.com


MANGO GINGER CHUTNEY (TRADER JOES COPYCAT) - LITTLE SPOON FARM
2021-07-13 Cook the chutney: Add the ingredients to a large saucepan. Place the saucepan over medium-high heat and bring the mixture to a boil. Once it starts to bubble, reduce the …
From littlespoonfarm.com


CHICKEN SALAD WITH MANGO CHUTNEY AND PISTACHIOS RECIPE
2022-10-17 Step 3. In a separate small bowl, whisk together the chutney, mayonnaise, mustard, and sour cream (if using). Add the chutney mixture to the chicken mixture and mix well. If you …
From epicurious.com


HOMEMADE MANGO CHUTNEY RECIPE | JAMIE OLIVER CHUTNEY RECIPES
Method. 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 …
From jamieoliver.com


MANGO CHUTNEY RECIPE (INDIAN BENGALI STYLE) - DASSANA'S VEG …
2022-04-22 By Dassana Amit. This is an easy, Bengali style Mango Chutney recipe made with semi-ripe mangoes, ginger, jaggery/sugar, panch phoron and has a distinct taste and flavor. 5 …
From vegrecipesofindia.com


EASY MANGO CHUTNEY RECIPE | THE RECIPE CRITIC
2022-09-06 Instructions. Heat the oil in a medium-sized pot. Add the shallot and cook for 3 minutes or until slightly translucent. Add the garlic and cook an additional 30 seconds. Add the …
From therecipecritic.com


HOMEMADE MANGO CHUTNEY RECIPE - NICKY'S KITCHEN SANCTUARY
2022-06-03 Add the onion and fry stirring often for 6-8 minutes, until the onion starts to soften and turn transluscent. 1 small onion (finely diced) Add in the minced garlic, stir and cook for …
From kitchensanctuary.com


Related Search