Mangoapplechutney Recipes

APPLE MANGO CHUTNEY

Steps:

• Heat a wide pan on low heat and add chopped Apple, Mango, chillies and ginger to it. Add 4-5 tablespoon of water and cover the pan with lid and let it cook for 8-10 minutes.
• Uncover and add sugar and salt to it and let it cook on medium heat for 15-20 minutes until mango pieces are tender and apple pieces are pulpy.
• In another small pan, heat oil and add nigella seeds to it. Once roasted add turmeric powder and sauté for a minute. Now add this tempering to the apple & mango mixture and mix well.
• Now add cinnamon powder, roasted cumin powder and vinegar to it. Mix it well and let it cook for 7-8 minutes until most of the water is evaporated and you get pulpy consistency.
• Add crushed cardamom seeds and mix. Switch off the heat and let it cool completely. Store in an airtight jar.

ALOO PIE WITH APPLE-MANGO CHUTNEY

Steps:

• For the chutney: Place the mangoes, apple, brown sugar, ginger, and hot pepper in a food processor and pulse until the mixture is chunky and well combined. Transfer to a medium saucepot and bring to a simmer over medium-high heat. Add the vinegar, season to taste with salt and pepper, and continue to simmer until the fruit is tender and the vinegar has mellowed slightly, stirring occasionally to prevent sticking. Remove from the heat and set aside. Serve warm or at room temperature.
• For the pie filling: In a large skillet, heat the vegetable oil over medium-high heat. Add the potato, onion, pepper, celery, and garlic and cook until softened, about 6 minutes. Add the cumin, salt, and pepper. Mix well to ensure that all the vegetables are seasoned. Once the potatoes start to brown, add the vegetable broth, bring to a boil then reduce heat to simmer. Once the liquid begins to reduce add the shrimp and cover skillet. Remove the cover once all the liquid has been absorbed, about 25 minutes. Remove from the heat and allow to cool to room temperature.
• For the dough: In a large mixing bowl, combine the flour, baking powder, curry powder, and 1/2 teaspoon salt. Slowly add the water until the dough is well formed and soft but not sticky (you may not use all the water). Knead for 2 minutes on a lightly floured surface and then place in a large bowl to rest for at least 15 minutes. Cover the bowl with a moist cloth or flip the bowl over on a clean prep surface and let sit until ready to use.
• Heat the oil in a pot to 360 degrees F. Divide the dough into 8 balls. Flatten into 4-inch circles and place a heaping spoonful of mixture in the center, taking care not to overfill. Wet one edge with water, fold over and seal by pinching the edges with fingers or floured fork. Gently add each pie into the hot oil and fry on both sides until golden brown, 3 to 5 minutes. Drain on brown paper or paper towels.
• Serve the pies with the apple-mango chutney.

INSTANT POT® APPLE MANGO CHUTNEY

Steps:

• Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot®). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
• Let cool completely before storing in sterilized jars.

APPLE MANGO CHUTNEY

Steps:

• Add all of the ingredients to a pot and cook under low to medium heat (keep a slight simmer) for up to 1 hour or until apples are tender, stirring frequently.