Quick Mango Chutney Recipe

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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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Method 1. Put the onion, garlic, spices, chilli and salt in a saucepan with the vinegar and boil fast until the vinegar has almost evaporated. 2. Peel and dice the mango flesh and …

1. 1. Put the onion, garlic, spices, chilli and salt in a saucepan with the vinegar and boil fast until the vinegar has almost evaporated.
2. 2. Peel and dice the mango flesh and cook this in the pan until it starts to soften. Add the sugar and simmer for five minutes, stirring often.
3. Serve warm or cold. Store in the refrigerator if you need to.
4. Serve with Dan Lepard's lamb and pistachio sausage rolls and three-herb labna.

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Method STEP 1 Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, …

1. Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic.
2. Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.
3. Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed.

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Making the Chutney Split the mangoes and cut out the flesh dicing it up into small chunks. Lemonkerdz 1 / 4 Instructions First of all, make your sugar syrup base. Put the water and sugar in a saucepan, and then on a low heat slowly dissolve. This is the syrup that is going to preserve your fruit beautifully.

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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, it's the perfect Indian dipping sauce …

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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Mango Chutney Recipe, Green Mango Chutney Sour Mango Chutney Veg Recipes of India. dessicated coconut, chutney, garlic cloves, salt, tomato chutney and 5 more.

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This recipe is easy and quick. Mango Chutney. Makes about 1.5 cups. 1 large ripe mango, peeled and diced (or 1.5 cups frozen diced) 1/4 cup onion, finely diced. 1/2 cup brown sugar. pinch of salt. 2 Tbsp white vinegar. 1 Tbsp fresh ginger, grated. 1/2 tsp ground ginger. 1/4 tsp ground turmeric. 1/4 tsp ground cloves. Directions: Prepare mango

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This Mango Chutney is a simple and delicious spread that’s packed with flavor and is perfect slathered onto just about anything! Ingredients 1 Tbsp flavorless oil 15 mL 2 cloves …

Rating: 4.5/5(25)
1. Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
2. Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
3. Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

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Add garlic, ginger, chilli and spices and fry until aromatic (2-5 minutes). Remove the cardamom pods from pan and crush with a spoon, removing the …

Rating: 5/5(1)
1. Add the white wine vinegar and sugar to a large pot and simmer over low heat. Allow to simmer until sugar has dissolved and vinegar mix has reduced slightly.
2. Add the chopped onion and olive oil to a frying pan over low heat and cook, stirring, until onions are soft. Add garlic, ginger, chilli and spices and fry until aromatic (2-5 minutes).
3. Remove the cardamom pods from pan and crush with a spoon, removing the seeds and discarding the pods. Return the cardamom seeds to the spice mixture again. Add the spice mix, salt and mangoes to the pot with vinegar mix.
4. Simmer, uncovered, on very low heat, stirring occasionally, until the chutney darkens and thickens to a sticky jam consistency (around two hours). Leave to sit in pan for ten minutes. Remove any visible cloves. You can sterilise the jars during this time and set aside.

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3 cups diced mango. 1/2 cup finely diced red onion. 1/3 cup golden raisins. 1/3 cup brown sugar. 5 tablespoons finely minced garlic. 3 tablespoons finely minced ginger root. 3 tablespoons white wine vinegar. 1/4 teaspoon salt.

Rating: 4.4/5(400)

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10 Snacks That Make Watching the Winter Olympics a Delicious Spectator Sport They're back! The 2022 Winter Olympics officially start on …

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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Ingredients 3 cups diced mango 1/2 cup finely diced red onion 2 tbsp raw honey 5 tbsp minced garlic 3 tbsp minced ginger root 3 tbsp white wine vinegar 1/4 tsp salt 1/8 tsp red pepper flakes Directions: Add all of the ingredients to a medium saucepan. Set the saucepan over medium-low heat and cover with a lid.

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Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in …

Rating: 5/5(22)

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I have been looking for a great Mango chutney recipe, now I can stop looking. I downsized the recipe to 60 and used 15 min. for step 1 and step 2 …

Rating: 4.3/5(85)
1. 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.
2. Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
3. 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.

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

Rating: 3.9/5(27)

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Over medium-high heat, heat some vegetable oil in a medium stock pot and saute the garlic, ginger and some diced red chilies for about a minute. Add the spices and saute for …

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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Frequently Asked Questions

What is a good recipe for mango chutney?

This simple recipe for mango chutney calls for lots of ripe mangoes, onion, garlic, and ginger root. Make a large batch and freeze the leftovers! 3 cups diced mango. 1/2 cup finely diced red onion. 1/3 cup golden raisins. 1/3 cup brown sugar. 5 tablespoons finely minced garlic. 3 tablespoons finely minced ginger root.

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?”

How to make chicken fried rice with mango chutney?

Transfer the onions and garlic to a small bowl and set the pan aside. Mix the mango chutney, curry powder, cayenne, and sea salt into the onions and garlic. Spread half the paste under the skin of the chicken and the remainder on top of the chicken skin.

What does vegan mango chutney taste like?

Our vegan mango chutney is super fragrant and offers a perfectly balanced blend of tastes: sweet and sour from the mango and vinegar, a mild touch of heat from fresh ginger and spices plus a savory note from the onion.

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