Pineapple Mango Chutney Dip With Curried Walnuts Recipes
MANGO-PINEAPPLE CHUTNEY
The sweetness of mango, pineapple and red pepper is given a zing from fresh ginger and a kick from hot chile pepper. Serve this chutney with grilled chicken or seafood for an exciting burst of flavor!
Provided by MATHTUTORRITA
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 3h45m
Yield 24
Number Of Ingredients 10
Steps:
- Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
- Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.
Nutrition Facts : Calories 68.2 calories, Carbohydrate 14.6 g, Fat 1.4 g, Fiber 1.3 g, Protein 0.6 g, SaturatedFat 0.2 g, Sodium 3.5 mg, Sugar 11.9 g
JERK-SPICED MANGO PINEAPPLE CHUTNEY
I grew up eating mango, pineapple and spicy food, so enjoy the combination of these flavors. I try to make this chutney during the summer when the fruit is most flavorful and affordable. It's fine to adjust the spiciness according to your liking. You can serve this with any meat, but also with fish, such as salmon.-Sugiyarti Jorgenson, Kodiak, Alaska
Provided by Taste of Home
Time 1h40m
Yield 5 half-pints.
Number Of Ingredients 12
Steps:
- In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.
Nutrition Facts : Calories 163 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 12mg sodium, Carbohydrate 41g carbohydrate (36g sugars, Fiber 1g fiber), Protein 1g protein.
MANGO PINEAPPLE AND CURRY SAUCE
Make and share this Mango Pineapple and Curry Sauce recipe from Food.com.
Provided by Wendys Kitchen
Categories Sauces
Time 11m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in saucepan.
- Add onion and garlic and cook until soft.
- Add curry powder, fish sauce, pineapple and half the mangoes.
- Simmer about 5 minutes until the mango breaks down.
- Stir in remaining mango and coriander.
- Serve warm.
Nutrition Facts : Calories 123.4, Fat 2.7, SaturatedFat 0.4, Sodium 351.6, Carbohydrate 26.3, Fiber 3.1, Sugar 20.3, Protein 1.4
CURRIED PINEAPPLE CHUTNEY
Steps:
- Heat oil in heavy large pot over medium-high heat. Add red onion and bell peppers and sauté until onion begins to soften, about 8 minutes. Add jalapeño chilies and curry powder; stir 2 minutes. Add pineapple cubes, orange juice, apple cider vinegar, and golden brown sugar. Bring to boil. Reduce heat to medium and simmer mixture until thick and reduced to about 7 1/2 cups, stirring often, about 1 hour 10 minutes. Season chutney to taste with salt and pepper. (Can be prepared 4 days ahead. Cool completely, then cover and refrigerate.)
PINEAPPLE MANGO CHUTNEY
This sweet and spicy chutney is great over scallops or chicken.
Provided by Yorkville_Mom
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Mango Salsa Recipes
Time 1h20m
Yield 4
Number Of Ingredients 9
Steps:
- Mix pineapple, mango, cucumber, red bell pepper, lime juice, green onion, jalapeno pepper, mint, and salt in a bowl. Chill in refrigerator for about 1 hour before serving.
Nutrition Facts : Calories 42.1 calories, Carbohydrate 11.5 g, Fat 0.2 g, Fiber 2.2 g, Protein 0.8 g, Sodium 2.9 mg, Sugar 6.4 g
PINEAPPLE MANGO CHUTNEY DIP WITH CURRIED WALNUTS
Provided by Melissa Roberts
Categories Condiment/Spread Cocktail Party Quick & Easy Mayonnaise Cream Cheese Mango Pineapple Walnut Curry Gourmet
Yield Makes 1 1/2 cups
Number Of Ingredients 8
Steps:
- Stir together cream cheese, chutney, and mayonnaise, then transfer to small serving bowl.
- Heat oil in a small skillet over medium-low heat until warm. Add walnuts, curry, and 1/4 teaspoon salt and toast, stirring frequently, about 3 minutes. Cool to warm, about 5 minutes, then spoon over dip.
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- Ground together all the whole spices- black cardamoms, cloves and black peppers into a Fine powder and keep aside.
- Keep stirring, add the turmeric powder and whole cinnamon stick and let the chutney boil till it reaches a 'one string consistency'- To check this, take a little chutney syrup in a spoon /ladle, and when cool, take it in between your thumb and index finger.One-thread consistency is when a single thread is formed (and does not break) when your forefinger and your thumb are pulled apart gently.
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- In a medium saucepan, heat the olive oil over medium heat. Add the red onion and bell pepper and sweat the vegetables until they're softened but not browned, stirring occasionally.
- Add the apple cider vinegar and brown sugar. Bring to a boil, then reduce heat and simmer with the lid off the pan for 5-7 minutes or until the the liquid has reduced by half and has become syrupy, stirring occasionally.
- Add the pineapple, ginger, jalapeno, mustard seed, coriander and red pepper flakes and simmer for another 5 minutes, stirring occasionally until the jalapenos are softened and most of the liquid has evaporated. Stir in the rum and cook for an additional 2 minutes. Remove from heat and taste for seasonings. Adjust as necessary.
SPICY CARIBBEAN PINEAPPLE OR MANGO CHUTNEY | LOVEFOODIES
From lovefoodies.com
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- Peel the onions and chop.Using a large heavy pan, heat the oil then add the onions and cook until they become transparent. Make sure you don't let the onions brown as this will result in a bitter taste.
- Add the remaining ingredients to the pan. Stir to combine and leave to boil on a medium heat for 30 minutes stirring occasionally to ensure nothing sticks to the bottom of the pan.
- After 30 minutes, turn the heat down and let the chutney reduce down until it becomes a thick jam like consistency. This should take between 1 1/2 to 2 hours. Stir every now and again to prevent sticking to the bottom of the pan. When the chutney has reduced enough so it is thick (like jam), you can use a potato masher to mash it down or if you like the texture lumpy, leave as it is. I have mashed mine (in the photo above) until it is only slightly lumpy.
- If you are going to use the chutney within the next few days, it will keep nicely in the fridge once cooled, in an air tight container.
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