Apple And Mango Chutney Recipe

Mango Apple Chutney ( Quick & Easy ) Not Enough …

WebFeb 25, 2013 · Instructions. In a saucepan, melt brown sugar with vinegar. Add mango and apple cubes along with chopped onion, salt, sriracha …

Rating: 5/5(1)
1. In a saucepan, melt brown sugar with vinegar. Add mango and apple cubes along with chopped onion, salt, sriracha and spices (ginger, clove, nutmeg, cinnamon and anise).
2. Bring chutney to a boil, then reduce temperature to low heat and cook for about 45 minutes, stirring frequently, until the mango apple chutney has thickened.
3. Remove from heat and pour hot chutney into mason jars.
4. You can serve it immediately or store it in the fridge for weeks for later use.

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Fragrant Apple Mango Chutney Recipe Your Food …

WebNov 27, 2019 · 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 …

Rating: 5/5(1)
1. 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.
2. 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.
3. 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.
4. 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.

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MangoApple Chutney Recipe Food.com

WebSep 21, 2009 · Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over …

Rating: 5/5(3)
1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
2. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
3. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.

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