Best Dried Mango Chutney Recipes

Dried Mango Chutney image

Provided by evelynathens

Categories < 60 Mins

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

8 ounces dried mango, coarsely chopped
6 ounces golden raisins
1 cup red onion, diced
1 1/2 cups black tea, very strong (use 2 tea bags)
3/4 teaspoon red pepper flakes
1/2 cup fresh ginger, grated
1/2 cup red wine vinegar
1/2 cup corn syrup (light or dark)
2 garlic cloves, minced
salt, to taste
1 teaspoon mustard powder, ground
1 teaspoon ground allspice

Steps:

Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 30-35 minutes, stirring often to keep from scorching. Let cool, and store in an airtight container.

Sonth Chutney with Dried Mango Sliced image

Number Of Ingredients 11

1 tablespoon cumin seeds, dry-roasted and finely ground
__Dry-Roasting Spices ..........Click the Edit tab and select this entry to learn more.
1 tablespoon Chaat Masala, or to taste (or store-bought)
4 ounces dried raw mangos slices
1 piece dried ginger (2-inch), coarsely chopped
4 to 6 dried red chili peppers, such as chile de arbol, broken
1 cup coarsely grated or crushed jaggery, or 1 1/4 cups dark brown sugar
2 teaspoons salt, or to taste
1 teaspoon ground paprika
1 teaspoon black salt
4 cups water

Steps:

1. Prepare the cumin seeds and chaat masala. Then place everything (except 1 cup of the water) in a pressure cooker. Secure the lid and cook over high heat until the regulator indicates high pressure, then cook about 1 more minute. Remove pot from the heat and allow to depressurize on its own, 12 to 15 minutes. Carefully remove the lid. (This can also be done in a pan. Put all the ingredients, and an extra 1/2 to 1 cup water, in a pan and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the mango pieces are very soft, about 30 minutes.)2. Pass everything through a food mill into a large bowl to extract a smooth sauce. Bring the reserved one cup of water to a boil in a small saucepan. Pour the boiling hot water over the fibrous remains in the food mill and collect any remaining pulp. Stir the extra pulp into the sauce it should be like a semi-thick batter. Adjust the seasonings, transfer to a bowl and serve at room temperature, or transfer to an airtight container and refrigerate about 2 months, or freeze about 1 year.VARIATION: Substitute 4 ounces seedless tamarind pulp in place of the dried mange slices.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves