Punahou School Mango Chutney 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

PUNAHOU SCHOOL MANGO CHUTNEY



Punahou School Mango Chutney image

One of the most widely sought chutneys in Hawaii is made available each year at the annual school Carnival held in Honolulu during February. In the Islands, this is the ultimate chutney

Provided by pjallittle

Categories     Mango

Time 3h

Yield 15 pints, 15 serving(s)

Number Of Ingredients 14

10 lbs mangoes, peeled, sliced and cut in chunks (green or half-ripe)
3/4 cup salt
5 lbs sugar
6 -7 cups cider vinegar, depending on acidity of mangoes
1 1/2 lbs blanched almonds, cut in thin strips
1 lb finely sliced candied lemon peel
1 lb finely sliced candied orange peel
2 large onions, chopped fine
2 lbs seedless raisins
1 lb finely sliced citron
2/3 cup green ginger, cooked and chopped fine
1 cup finely chopped preserved gingerroot
2 garlic cloves, chopped fine
8 small hawaiian chilies, with seeds removed, chopped fine

Steps:

  • .Sprinkle mangoes with salt and allow to stand overnight.
  • Boil the sugar and vinegar 5 minutes, add to the drained mango, cook until tender. Add the other ingredients and cook slowly to desired consistency, 30 minutes to an hour. Pour into hot, sterilized jars and seal immediately.
  • Makes 15 pints.
  • Approximate nutritional analysis, per 2-tablespoon serving: 90 calories, 1.5 g total fat, 0.5 g. saturated fat, 0 mg cholesterol, greater than 150 mg sodium.*.
  • http://starbulletin.com/1999/03/10/features/request.html.

Nutrition Facts : Calories 1474.8, Fat 24.5, SaturatedFat 2.1, Sodium 5751.9, Carbohydrate 318.1, Fiber 14.6, Sugar 285.6, Protein 14.7

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