Mango Chutney Dip Recipes

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MANGO CHUTNEY



Mango Chutney 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 Recipes     Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

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, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

CURRY MANGO DIP



Curry Mango Dip image

Provided by Food Network Kitchen

Categories     appetizer

Time 12m

Number Of Ingredients 5

4 ounces cream cheese, softened
8 ounces sour cream
1 1/2 tablespoons curry
1/2 teaspoon cayenne
1/2 cup mango chutney

Steps:

  • In medium bowl combine cream cheese and sour cream. Add curry, cayenne and chutney. Stir well to combine and chill. Serve in bowl with potato chips or vegetables.

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.

MANGO CHUTNEY DIP



Mango Chutney Dip image

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

Provided by Sweet Pea Grandma

Categories     Spreads

Time 5m

Yield 8 serving(s)

Number Of Ingredients 3

8 ounces cream cheese
6 tablespoons mango chutney (Major Gray recommended)
chopped walnuts, to taste (garnish)

Steps:

  • Mix first two ingredients. Top with walnuts and serve with crackers.

MANGO CHUTNEY



Mango chutney image

Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too

Provided by Barney Desmazery

Categories     Condiment

Time 2h15m

Yield Makes 3 x 300ml jars

Number Of Ingredients 13

6 firm but ripe mangoes (about 1.5kg)
500ml white wine vinegar
450g granulated sugar
1 tbsp cumin seeds
2 tsp coriander seeds
10 cardamom pods
2 tsp nigella seeds
½ tsp cayenne pepper
½ tsp turmeric
3 garlic cloves , crushed
8 whole cloves
thumb-sized piece of ginger , grated
1 fat red chilli , seeds removed and finely chopped

Steps:

  • Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
  • Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins - 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
  • Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years - the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

Nutrition Facts : Calories 35 calories, Fat 0.1 grams fat, Carbohydrate 8 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.3 grams fiber, Protein 0.2 grams protein, Sodium 0.14 milligram of sodium

CURRIED MANGO CHUTNEY DIP



Curried Mango Chutney Dip image

Make and share this Curried Mango Chutney Dip recipe from Food.com.

Provided by Missy Wombat

Categories     Sauces

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 onion, chopped
1 clove garlic, crushed
2 tablespoons sunflower oil
2 teaspoons mild curry powder
8 ounces natural Greek yogurt
2 tablespoons mango chutney
salt & fresh ground pepper, to taste
2 tablespoons fresh parsley, chopped

Steps:

  • Gently fry the onion and garlic in the oil for about 5 minutes until soft.
  • Add the curry powder and cook for another minute then allow the mixture to cool.
  • Spoon into a food processor with the yoghurt, chutney and seasoning.
  • Blend until smooth.
  • Stir in the parsley and refrigerate before serving with crudites and bread.

Nutrition Facts : Calories 76.7, Fat 7, SaturatedFat 0.9, Sodium 2.5, Carbohydrate 3.7, Fiber 0.8, Sugar 1.2, Protein 0.5

MANGO CHUTNEY DIP



Mango Chutney Dip image

It was like pulling teeth to get this recipe when I first had it at a bunco party. I had never had anything quite like it and I thought it was delicious. The hostess finally gave me the recipe, but I had to keep asking her for it. I'm glad I did. It is very tasty. This also makes a nice presentation. This serves a lot of people.

Provided by cooking-BAG

Categories     < 30 Mins

Time 30m

Yield 20 serving(s)

Number Of Ingredients 9

1 cup cottage cheese
2 (8 ounce) packages cream cheese
1 1/2 teaspoons curry
1/2 cup mango chutney (divided)
1 cup roasted peanuts
1 cup golden raisin
1 cup chopped green onion
1/2 cup toasted coconut
chopped parsley

Steps:

  • Mix cottage cheese, softened cream cheese and curry in a blender.
  • Add nuts, raisins and 4 T chutney.
  • Mix until chutney is blended.
  • Add green onions and process again.
  • Spoon 1/2 cheese mixture into a loaf pan that has been lined with saran wrap and sprayed with Pam.(Helps when getting out of the pan).
  • Spoon rest of chutney on cheese mixture.
  • Add remaining (other 1/2 of cream cheese mixture) on chutney.
  • Let sit for 8 hours in the frig.
  • Unmold and top w/parsley and toasted coconut.
  • I use Carr Sweet Wheat Crackers for dipping.

Nutrition Facts : Calories 194.3, Fat 15.4, SaturatedFat 7.3, Cholesterol 26.5, Sodium 204.4, Carbohydrate 10.1, Fiber 1.7, Sugar 5.1, Protein 6.2

MARYELLEN'S MANGO CHUTNEY DIP



MaryEllen's Mango Chutney Dip image

An odd blend of ingredients that pair perfectly together. This is a book club standard from my friend MaryEllen.

Provided by Blue Dog

Categories     Spreads

Time 10m

Yield 1 Platter, 10 serving(s)

Number Of Ingredients 5

8 ounces cream cheese, softened
9 ounces major grey's mango chutney
1 cup sweetened flaked coconut
1 cup thinly sliced green onion
1/2 cup chopped dry roasted peanuts

Steps:

  • Spread cream cheese evenly on 14" platter.
  • Evenly spread on a layer of chutney.
  • Sprinkle remaining ingredients evenly.
  • Serve with crackers.

Nutrition Facts : Calories 193.9, Fat 16.7, SaturatedFat 8.1, Cholesterol 25, Sodium 191.2, Carbohydrate 8.5, Fiber 1.6, Sugar 5.5, Protein 4.5

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