Indian Hot Mango Chutney Recipe

Listing Results Indian Hot Mango Chutney Recipe

4-5 large mangoes (about 250-300 grams each), peeled and diced 2 cups white granulated sugar 1 cup white vinegar Instructions Heat the oil over …

Rating: 4.9/5(81)
1. 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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Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have …

Rating: 5/5(3)
1. Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
2. Drain and discard liquid from the mango.
3. Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

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This sugar-free mango chutney is naturally sweet, tangy, slightly spicy and so easy to make! Made with fresh ingredients and fragrant spices, …

Rating: 4.4/5(33)
1. Satué the onion and ginger with some water in a medium pot over medium heat until the onion is translucent.
2. Add the rest of the ingredients, stir to combine and bring to boil.
3. Simmer uncovered over medium heat for 45 minutes, stirring occasionally.
4. Remove from heat and set aside to cool before serving.

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15 Minutes Asian Beef Cheesy Chicken Chilli/Hot Chinese Comfort Food Cooking for Guests Curry Dairy Free Egg Free Fancy Fish Fool Proof …

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Fill hot chutney in sterilized jars. (note 6) Let the chutney cool completely then place the lid tightly and store in the fridge. Use a clean dry …

Rating: 5/5(3)
1. 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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tomato chutney, green chilies, garlic cloves, chutney, mango and 5 more Apple and Mango Chutney On dine chez Nanou apple cider vinegar, anise, honey, mango, spices, brown sugar and 1 more

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INSTRUCTIONS 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 …

Rating: 5/5(3)

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Directions: Add all of the ingredients to a medium saucepan. Set the saucepan over medium-low heat and cover with a lid. Cook for 30 minutes, stirring the mixture every once in awhile. Once chutney cools, store in air-tight containers in the fridge. Recipe adapted from thewanderlustkitchen.com

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Ingredients Directions In a 4 to 5-quart kettle, combine all ingredients. Bring to a boil over medium-high heat, cover and simmer, stirring occasionally, …

Rating: 3.9/5(27)

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Authentic Indian chutney is a creative combination of spices, herbs, vegetables, and fruit, and it can be sweet or hot. For thousands of years Indian chutneys were fermented to preserve the food, to enjoy with meals for flavor …

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Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, …

Rating: 4.2/5(9)

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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 …

Rating: 5/5(2)
1. Peel and grate the mango and mix with the onion.
2. Add the sweetener, cayenne, cumin and salt and taste. You want a good mix of hot, salty, tart, and sweet. Since mangos vary in their tartness, adjust as needed.
3. In a small saucepan or heatproof ladle, heat the oil and when it is hot and starts to shimmer, add in the mustard seeds and let them pop. This classic tempering technique allows the mustard seeds to bloom in flavor and also flavors the oil.
4. Once the seeds have sputtered for a bit (about 10 seconds), pour the flavored oil onto the chutney and mix well.

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Wash them in running water. Peel and cut them into long and thin slices or small pieces. Boil 1/3 cup water in a pan. Add mango slices and cook over low …

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Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove

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Baked Chicken Tenders with Spicy Mango ChutneyLow Carb. Posted by thekaritales August 5, 2020 August 7, 2020 Posted in Global Cuisine, Low Carb Life Tags: chickentenders, lowcarb, lowcarblifestyle, spicymangosauce. It is only sometime back that I discovered that mango and chicken flavours go really well together, and after trying this …

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Grind the peppercorns and cloves and add to the pan with the salt, cardamon seeds and the paste. Mix well and the mango cubes.

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350g light brown sugar Method Lightly fry the onion, garlic, ginger and dried spices in butter for two minutes. Add the mango to pan and cook for 5 minutes. Add the sugar and vinegar and simmer for 1.5 hours. Pour into a sterilised jar while hot and seal. Leave for at least two weeks for the flavours to mature before serving with poppadoms.

Rating: 4.4/5(22)

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Frequently Asked Questions

How to make mango chutney at home?

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. Cover and cook chutney for 10 minutes.

How many calories are in sugar free mango chutney?

Our recipe for sugar-free mango chutney offers 98 calories per serving (not tablespoon) and is as low-calorie as it gets while still tasting fantastic. You may be intrigued by the photos and description of the recipe so far, but you’re probably still wondering, “well, okay, but what do you eat mango chutney with?”

What is the best chutney to make?

Mango chutney is the most traditional of all chutneys. It’s made with ripe mangoes and sweet in taste. It has a tart flavor from vinegar. Dried chilies are used in the recipe so it’s also spicy. Mango chutney is quick and easy to make.

How to make mango mango curry?

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.

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