Best Papaya Mango Chutney Recipes

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MANGO OR PAPAYA CHUTNEY



Mango or Papaya Chutney image

Provided by Food Network

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons olive oil
1/2 cup chopped onion
3 tablespoons grated fresh ginger
2 cups chopped fresh mango or papaya (1/2-inch cubes)
1 cup dark brown sugar
1/2 teaspoon dried red pepper flakes
1/2 teaspoon salt
3/4 cup water
1/4 cup finely chopped scallions

Steps:

  • Heat the oil in a large skillet and saute the onion over medium heat until softened. Stir in the ginger, mango or papaya, brown sugar, red pepper flakes, salt and water. Bring to a boil, reduce the heat, and simmer for 35 to 40 minutes or until the fruit is very soft. Stir in the scallions and cook for another 5 minutes. Remove from the heat and let cool. Keep refrigerated until ready to serve.;

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY



Curried Beef Samosas with Mango-Papaya Chutney image

Categories     Beef     Herb     Appetizer     Fry     Mango     Papaya     Curry     Fall     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36

Number Of Ingredients 18

For chutney
2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup distilled white vinegar
1/4 cup sugar
1 1/2 teaspoons Chinese five-spice powder
1/8 teaspoon cayenne pepper
2 tablespoons dried currants
For samosas
2 tablespoons vegetable oil
1 1/3 cups finely chopped onion
1 pound lean ground beef
2 tablespoons curry powder
1 teaspoon all purpose flour
36 wonton wrappers
1 large egg (beaten to blend)
Vegetable oil (for deep-frying)

Steps:

  • for chutney:
  • Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
  • Make samosas:
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
  • Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
  • Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

PAPAYA MANGO CHUTNEY



Papaya Mango Chutney image

Easy to make and delicious! It is ready to use after it has cooled, but will improve over the next few weeks

Provided by PetsRus

Categories     Mango

Time 1h30m

Yield 4-5 jars

Number Of Ingredients 17

1 1/2 lbs mangoes, peeled, stone removed, diced, ripe but still firm
1 1/2 lbs papayas, peeled seeds removed, ripe but still firm
2 onions, chopped
2 -3 red chilies, seeds removed, chopped fine
2 tablespoons fresh grated ginger (or 3 teaspoons dried ground ginger)
5 garlic cloves, minced
2 -3 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon turmeric
1 cup raisins
2 tomatoes, seeded, chopped
3 cups brown sugar
2 cups white wine vinegar
1 tablespoon salt
3 tablespoons dark rum
1 tablespoon lemon juice

Steps:

  • Put all ingredients in a large pot, except for the rum and the lemon juice.
  • Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
  • Turn off the heat and stir in the rum and lemon juice.
  • Transfer to clean warm jars and seal.

Nutrition Facts : Calories 999.4, Fat 1.7, SaturatedFat 0.4, Sodium 1831.3, Carbohydrate 250, Fiber 10.4, Sugar 221, Protein 5.3

PORK TENDERLOIN ADOVADA W/MANGO AND PAPAYA CHUTNEY



PORK TENDERLOIN ADOVADA W/MANGO AND PAPAYA CHUTNEY image

Categories     Marinade     Pork     Low Carb     Quick & Easy     Tailgating

Yield 4 people

Number Of Ingredients 28

Chutney:
2 pounds mangos, peeled and diced
2 pounds papaya, peeled and diced (canned is ok for either the mango or papaya or both)
3 tablespoons olive oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts
Pork Adovada:
1 whole pork tenderloin trimmed or 1 pork loin trimmed of excess fat.
8 oz. orange juice
1 bottle Negra Nodelo beer
1/4 cup chili powder
1 8 oz can chopotle peppers in adobo sauce
2 tbl spoons crushed garlic
1 white onion diced
8 oz chopped green onions
1/4 cup ground cumin
2 tablespoons fresh oregano
2 tbls spoons kosher salt
2 tbls spoons fresh ground black pepper

Steps:

  • Chutney: In a saute pan heat the oil and add the chile flakes for about 4-6 minutes over med high.. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and papaya and cook for 1 more minute. In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a simmer and reduce for about 30 minutes, stirring frequently. Season to taste with salt and pepper. Add the raisins, nuts and let cool. Pork Adovada: Combine all ingredients in a deep dish or large plastic ziploc bag. Marinate pork tenderloin in refrigerator overnight. Grill over direct heat on high to sear for about 2 minutes on each side. Then move to indirect heat and let slow cook until internal temperature reaches 160 degrees. Cooking times will vary depending on size of tenderloin or pork loin, and type of grill, charcoal or gas. The key here is to keep it moving on indirect heat to prevent it from burning. Slice into medallions and serve with flour tortilas or crusty bread or by itself for you carb watchers. Spoon some chutney over the pork. It's delicious!

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY RECIPE | EPICURIOUS.COM



Curried Beef Samosas with Mango-Papaya Chutney Recipe | Epicurious.com image

Wonton wrappers are used for these samosas instead of traditional pastry dough. Betelnut Pejiu Wu in San Francisco serves them with a tropical chutney.

Provided by @MakeItYours

Number Of Ingredients 16

2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup distilled white vinegar
1/4 cup sugar
1 1/2 teaspoons Chinese five-spice powder
1/8 teaspoon cayenne pepper
2 tablespoons dried currants
2 tablespoons vegetable oil
1 1/3 cups finely chopped onion
1 pound lean ground beef
2 tablespoons curry powder
1 teaspoon all purpose flour
36 wonton wrappers
1 large egg (beaten to blend)
Vegetable oil (for deep-frying)

Steps:

  • for chutney:
  • Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
  • Make samosas:
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
  • Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
  • Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

MANGO-PAPAYA CHUTNEY



MANGO-PAPAYA CHUTNEY image

Categories     Fruit

Yield 6 to 8 people

Number Of Ingredients 8

2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup distilled white vinegar
1/4 cup sugar
1 1/2 teaspoons Chinese five-spice powder
1/8 teaspoon cayenne pepper
2 tablespoons dried currants

Steps:

  • Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)

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