Indian Hot Mango Chutney Recipe

Listing Results Indian Hot Mango Chutney Recipe

Time required to prepare this recipe: 5-10 minutes. Difficulty: Easy. Taste: Hot, tangy, spicy. Calories : 8. Preparation time : 10 min. Total time : 10 min. Method : No-cooking. …

Rating: 5/5(1)
Total Time: 10 minsCategory: ChutneyCalories: 8 per serving

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Stir up the mixture and bring to a boil. Reduce the heat to medium-low and continue on a steady simmer for one hour. After an hour of …

Rating: 5/5(105)
Category: CondimentCuisine: IndianCalories: 24 per serving1. Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
2. For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer. Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.This makes roughly 2 1/2 pints of mango chutney.

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Reduce heat and add sugar and vinegar. Cook for 5 minutes until sugar dissolves. Add the under-ripened mango slices. We like slices best but …

Rating: 5/5(4)
Total Time: 40 minsCategory: ChutneyCalories: 35 per serving1. Place all ingredients in the whole spice list in a pan and dry roast for 30 seconds until fragrant then remove to a plate to cool.
2. Heat oil in a pan then add the prepared spice mix, ginger, garlic, salt, black pepper, and nigella seeds. Let it sizzle for 2 seconds then add vinegar and sugar. Cook for 5 minutes on medium heat until sugar dissolves. Then add mango slices.

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Instructions Peel and grate the mango and mix with the onion. Add the sweetener, cayenne, cumin and salt and taste. You want a good mix of hot, salty, tart, and sweet. Since mangos In a small saucepan or heatproof …

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Low-Sugar Mango Chutney Recipe yields 2 medium jars Ingredients 3 cups diced mango 1/2 cup finely diced red onion 2 tbsp raw honey 5 tbsp minced garlic 3 tbsp …

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4 carrots, washed 3 mangoes, peeled 2-3 cloves garlic, coarsely chopped 1 onion, finely chopped 1/3 cup finely chopped ginger root 1 -2 large lemons or limes, peeled, sliced, and seeded 1 orange, peeled, sliced and seeded 1 …

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Today we are talking about making a low sodium Indian Mango Chutney. What is Chutney? According to Wikipedia: Chutney is a condiment or sauce in the cuisines of the Indian subcontinent that can include such forms …

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Over low heat (or in a double boiler) combine all ingredients. Allow to cook for at least 5 minutes, stirring frequently. Allow to cool a bit then taste and adjust spices as desired. I added a slice of …

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Chutney is a delicious and versatile condiment, but it can be very high in carbs, thanks to fruits like mango, raisins, and dates. I came up with this Reduce

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in a medium size pot on low heat add water and diced mangoes, simmer for 4 minutes add red onions, garlic, ginger, chili flakes and apple cider vinegar and let simmer for 5 …

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Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to …

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Instructions. Get all the ingredients in the required quantity: mango, fresh cilantro/coriander, mint, garlic, lemon, ginger, onion, salt, green chilly (you can use jalapeno or …

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In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, until mangoes are tender (about 20 minutes). Blend 1 teaspoon grated fresh ginger or ¼ teaspoons ground ginger …

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Most of the ingredients you'll find in your store cupboard if you make homemade curry, but you will need patience while the chutney is maturing. This recipe takes just 10-15 …

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This Raw Mango Chutney (Mavinakayi Chutney) is a sweet and spicy Karnataka-style chutney version, a quick and simple recipe using raw green mangoes. It goes well with …

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This delicious Indian Raw Mango Onion Chutney is a mix of unripe mangoes, onions, & spices that tastes like you spent hours on it, but only takes 15 minutes! And if you're …

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Frequently Asked Questions

How to make homemade mango chutney?

making mango chutney Heat oil in the pan. Fry the panch phoran spice mix till fragrant. Now, add the ginger and fry for some seconds till its raw aroma goes away. Add the finely chopped mango or mango pulp/puree. Add the red chili powder, garam masala powder and asafoetida. Stir. Simmer for 1 to 2 minutes.

How do you make mango chutney?

Method

  • Put the mango slices in a large bowl and sprinkle with salt. Leave overnight. ...
  • Put the garlic, sugar, apples, mustard, ginger, vinegar and cayenne pepper in a pan and, over a low heat, dissolve the sugar.
  • Bring to the boil and add the mangoes. Simmer for 30 minutes until the chutney is thick and syrupy. ...

What can i substitute for mango chutney?

Substitutes For Mango Chutney

  1. Apricots. Apricot jam or preserves will be your best bet when you find your mango chutney supply to be lacking.
  2. Peach Chutney. Peach chutney is made just the same way mango chutney is. ...
  3. Apple Chutney. Just like with peaches, apples have also had their turn being transformed into a delicious hot chutney.
  4. Fig Jam. ...
  5. Green Mango Chutney. ...
  6. Cranberries. ...
  7. Melon. ...

What goes good with mango chutney?

  • Eat mango chutney as a sandwich spread.
  • Crackers topped with mango chutney and your choice of mild cheese.
  • Put a dollop of mango chutney on pork chops.
  • Mango chutney with a touch of curry and mayo will make for a great potato or chicken salad dressing.

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