Best Punahou School Mango Chutney Recipes

PUNAHOU SCHOOL MANGO CHUTNEY

Punahou School Mango Chutney image

One of the most widely sought chutneys in Hawaii is made available each year at the annual school Carnival held in Honolulu during February. In the Islands, this is the ultimate chutney

Provided by pjallittle

Categories Mango

Time 3h

Yield 15 pints, 15 serving(s)

Number Of Ingredients 14

Ingredients

10 lbs mangoes, peeled, sliced and cut in chunks (green or half-ripe)
3/4 cup salt
5 lbs sugar
6 -7 cups cider vinegar, depending on acidity of mangoes
1 1/2 lbs blanched almonds, cut in thin strips
1 lb finely sliced candied lemon peel
1 lb finely sliced candied orange peel
2 large onions, chopped fine
2 lbs seedless raisins
1 lb finely sliced citron
2/3 cup green ginger, cooked and chopped fine
1 cup finely chopped preserved gingerroot
2 garlic cloves, chopped fine
8 small hawaiian chilies, with seeds removed, chopped fine

Steps:

.Sprinkle mangoes with salt and allow to stand overnight.
Boil the sugar and vinegar 5 minutes, add to the drained mango, cook until tender. Add the other ingredients and cook slowly to desired consistency, 30 minutes to an hour. Pour into hot, sterilized jars and seal immediately.
Makes 15 pints.
Approximate nutritional analysis, per 2-tablespoon serving: 90 calories, 1.5 g total fat, 0.5 g. saturated fat, 0 mg cholesterol, greater than 150 mg sodium.*.
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Nutrition Facts : Calories 1474.8, Fat 24.5, SaturatedFat 2.1, Sodium 5751.9, Carbohydrate 318.1, Fiber 14.6, Sugar 285.6, Protein 14.7

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

Ingredients

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

MANGO CHUTNEY

Mango Chutney image

This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).

Provided by Martha Stewart

Categories Food & Cooking

Yield Makes 3 cups

Number Of Ingredients 10

Ingredients

4 mangoes, peeled, pitted, and chopped (4 cups)
3 tablespoons grated fresh ginger
1 onion, chopped
1 clove garlic, minced
1/2 sweet red pepper, seeded and chopped (about 1 cup)
1/2 cup raisins
1/3 cup sugar
2 teaspoons salt
1/2 cup white vinegar
1/3 cup water

Steps:

Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.

MANGO CHUTNEY HAWAIIAN #2

Mango Chutney Hawaiian #2 image

Make and share this Mango Chutney Hawaiian #2 recipe from Food.com.

Provided by Ambervim

Categories Low Protein

Time 1h50m

Yield 18 Cups

Number Of Ingredients 14

Ingredients

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon cinnamon (I use much more)
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
1 teaspoon ground nutmeg
5 chili peppers, small red seeded and chopped
1 teaspoon kosher salt
2 cups onions, chopped
3 teaspoons garlic, minced
16 cups mangoes, sliced (semi ripe ok)
1/2 cup almonds, sliced (optional)

Steps:

In a large pot, combine vinegar, sugars, spices and chile pepper. Bring to a boil and boil for 30 minutes.
Stir in onions, garlic, raisins and ginger. Boil another 30 minutes.
Add mangos and almonds (if using). Reduce heat to low and simmer for 30 minutes.
Pour into sterilized jars to 1/2 inch below lid level and seal. Process for safety.

Nutrition Facts : Calories 647.8, Fat 0.8, SaturatedFat 0.2, Sodium 155.3, Carbohydrate 164.2, Fiber 3.1, Sugar 159.2, Protein 1.8