Best Mango Chutney Nepali Spiced Chutney With Ripe Mango Recipes

MANGO CHUTNEY (NEPALI SPICED CHUTNEY WITH RIPE MANGO)

Steps:

• In a sauce pan, heat oil; splitter cumin seeds until dark brown.
• Add chilies, garlic, ginger, timur, asafetida, and salt.
• Fry for a minute or so.
• Add mango chunks, tamarind paste and brown sugar.
• Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
• Remove from heat and let rest to cool.
• Puree the mango mixture into a smooth paste-like mixture.
• Put in a sterilized, air tight jar and refrigerate.

SPICY MANGO CHUTNEY

Steps:

• 1. First, measure out your spices and place all together in a small bowl EXCEPT for bay leaves, salt, and whole cloves. You can tie the bayleaves and cloves in some cheesecloth for ease of removal or you can fish them out of the cooked mango mixture individually.
• 2. Place peeled and chopped mangoes in a large stockpot or Dutch oven with water, salt, bay leaves and cloves. Simmer until tender. Remove whole spices and discard.
• 3. In a separate small saucepan, simmer dates in vinegar until softened.
• 4. When mango and dates are soft, combine both mixtures together in the large pot and add sugar and spices.
• 5. While cooking down the chutney (Step 6), wash and sterilize your half pint jars, lids, and bands and keep hot until needed.
• 6. Cook on LOW until it has thickened like a fruit butter, stirring occasionally to prevent sticking or burning. (If you are using a Dutch oven, you can place the dutch oven in a 350 degree oven, uncovered, and stir periodically until thickened. This will usually prevent scorching or burning the chutney as there is no Direct heat to the bottom of the pan.
• 7. Add almonds, raisins, pistachios, candied ginger and lime zest and juice. Stir and simmer to desired consistency.
• 8. Pour into hot sterilized jars, add lids and bands and process in a hot water bath per current canning instructions for your altitude. (Usually 10 minutes for high sugar/high acid half pints)

NEPALI (INDIA) MANGO CHUTNEY

Steps:

• Peel the mango with knife (good result with potato peeler).
• Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
• Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
• 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
• almost evaporated, leaving behind a thick syrup.
• Remove from heat.
• Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
• weeks.