Best Puréed Green Mango Chutneys Recipes

Green Mango Chutney image

Provided by Tisme

Categories Mango

Time P1DT2h

Yield 4 jars, 4 serving(s)

Number Of Ingredients 12

1 1/2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, I used 6 whole medium-sized ones)
50 g sea salt, freshly ground
2 cups white wine vinegar
700 g brown sugar
150 g sultanas or 150 g raisins
150 g fresh ginger, chopped or 1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon chili powder (or 6 dried red chillies, chopped)
1 garlic clove, chopped
1 onion, chopped

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

Green Mango Chutney image

Provided by Food Network

Time 1h45m

Yield 2 large jars

Number Of Ingredients 12

1 tablespoon vegetable oil, plus 1/4 cup vegetable oil
1 onion, small dice
2 jalapenos, seeded and diced
1/2 teaspoon whole cumin seeds
1/4 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground coriander
4 green mangoes, peeled, cored, and sliced
2 limes, juiced
1/4 cup rice wine vinegar
2 tablespoons ginger, minced
1 cup Demerara sugar

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.

Puréed Green Mango Chutneys image

Number Of Ingredients 12

2 large unripe green mangos (about 3/4 pound each), washed and wiped dry
3 quarter-size slices peeled fresh ginger
1 to 3 fresh green chili pepper, such as serrano, stemmed
4 scallion, coarsely chopped
15 to 20 fresh curry leaves
1/2 teaspoon salt, or to taste
1 to 2 teaspoon sugar (optional)
1 tablespoon peanut oil
2 whole dried red chili peppers, such as chile de arbol
1 teaspoon black mustard seeds
1/2 teaspoon coarsely ground fenugreek seeds
1/8 teaspoon ground asafoetida

Steps:

1. With a vegetable peeler, peel the mangoes, then cut the fruit around the center seed into 1/2- to 1-inch pieces. Place the mango pieces and the ginger, green chili peppers, scallions, curry leaves, and salt in a food processor or a blender, and process until minced. Remove to a serving bowl. Add some of the sugar if the chutney seems to tart.2. Heat the oil in a small nonstick saucepan over medium-high heat and add the red chili peppers and mustard seeds they should splutter upon contact with the hot oil, so lower the heat and cover the pan until the spluttering subsides. Quickly add the fenugreek seeds and asafoetida, stir 30 seconds, then add this seasoning mixture to the chutney, with parts of it visible as a garnish. Transfer to a bowl and serve immediately, refrigerate about 10 days or freeze up to 6 months.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