Best Green Mango Chutney Recipes
GREEN MANGO CHUTNEY
Provided by Food Network
Time 1h45m
Yield 2 large jars
Number Of Ingredients 12
Steps:
- Heat oil in saucepan and saute onions for 4 minutes. Add jalapenos and cumin seeds and saute until fragrant. Add the cloves, cinnamon, and coriander. When fragrant, add the mangoes. Bring to a boil, reduce to simmer and cook until mangoes are soft. Add the lime juice, rice wine vinegar, 1/4 cup vegetable oil, minced ginger, and Demerara sugar and bring back to a boil. Reduce heat and simmer for 1 hour, stirring occasionally until chutney is thick. Pour into hot and sterilized jars and seal when cold.
MAGUE'S GREEN MANGO CHUTNEY
My mom makes this chutney during the summer to serve as a garnish for fish or steak. It is great as a gift too. Scrumptious!
Provided by zuallemfahig
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h16m
Yield 32
Number Of Ingredients 12
Steps:
- Place the mango, raisins, serrano peppers, garlic, ginger, lemon zest, black pepper, molasses, cinnamon, and cloves into a large saucepan. Pour in the water and vinegar. Bring to a boil, then reduce heat to medium-low, and simmer uncovered until a jam-like consistency is attained, about 30 minutes. Stir frequently while cooking. Once thickened, cool, and store in the refrigerator. The chutney may also be frozen.
Nutrition Facts : Calories 28.8 calories, Carbohydrate 7.1 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.3 g, Sodium 2.4 mg, Sugar 5.3 g
GREEN MANGO CHUTNEY
Yet again another recipe from my favourite paper, and writer/chef Jeremy Vincent. I have posted the recipe as written. This is a fantastic and great recipe for the use over the summer months. I got 4 jars from this recipe although they were smaller jars. Jeremy's comments from the Weekly Times paper were -- The term chutney comes from the East Indian chatni, meaning strongly spiced, and is described as a condiment, which usually consists of a mix of chopped fruits, vinegar, spices and sugar cooked into a chunky spread. Most chutneys are on the spicy-hot side, but it's easy to adjust the heat factor if you make your own. I love the idea of making a small amount of several chutneys, so that I'm not stuck with a huge number of jars of one recipe, but lots of different flavours to pick from. I came across some green mangoes in my Asian grocer, and so the obvious solution was to use it to make some chutney.
Provided by Tisme
Categories Mango
Time P1DT2h
Yield 4 jars, 4 serving(s)
Number Of Ingredients 12
Steps:
- Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
- Tip the mangoes into a colander and drain well.
- Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
- Bring the saucepan to the boil over medium heat, stirring occasionally.
- When the mixture is boiling, reduce the heat and simmer for 2 hours.
- Bottle immediately in clean, warm, sterilised jars and seal tightly.
- This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.
Nutrition Facts : Calories 1191.2, Fat 3.1, SaturatedFat 0.8, Sodium 4922.6, Carbohydrate 303.1, Fiber 13, Sugar 277.1, Protein 7.7
MANGO CHUTNEY GREEN BEANS
Steps:
- Heat the coconut oil in a high-sided saute pan over medium heat. Stir in the green beans to coat. Season with salt and pepper, cover and cook until tender, 6 to 7 minutes. Add the mango chutney, stir and saute until thoroughly coated, 1 to 2 minutes more.
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