Mango Pomegranate Chutney Recipes

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

Ingredients

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.

MANGO POMEGRANATE CHUTNEY

Mango Pomegranate Chutney image

The color of this chutney is darker than you might expect due to the balsamic vinegar I used. Substitute apple vinegar for more of a classic look if you prefer. This recipe also contains very simple instructions for removing pomegranate seeds without making a mess.

Provided by Late Night Gourmet

Categories Chutneys

Time 45m

Yield 16 serving(s)

Number Of Ingredients 9

Ingredients

1 large mango, diced
1 large pomegranate, seeded
1/2 cup golden raisin
3/4 ounce ginger, diced
1 garlic clove, minced
1/3 cup balsamic vinegar
1/3 cup light brown sugar, firmly packed
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

Using the blade of a sharp knife, cut about 1/4 inch deep into the skin of the pomegranate, careful not to cut through the seeds. Cut all the way around the perimeter of the pomegranate.
Twist the halves of the pomegranate apart. If they don't separate, cut around the perimeter again until they do.
Hold one half of the pomegranate over your cook pan with the seeds facing down, and firmly tap the back of pomegranate with a meat mallet or something similar. The seeds will start to fall into the pan. Rotate the pomegranate to get as many of the seeds as possible out as you do this.
Remove the white membrane from inside the pomegranate half to loosen the remaining seeds. Also remove any membrane fragments that fall into the pan. Repeat with the other half of the pomegranate.
Place all remaining ingredients in the pan. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.
Store, refrigerated, in an airtight container.

Nutrition Facts : Calories 70.4, Fat 0.4, SaturatedFat 0.1, Sodium 76.9, Carbohydrate 17.1, Fiber 1.5, Sugar 13.8, Protein 0.8

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