Best Puréed Green Mango Chutneys Recipes
GREEN MANGO CHUTNEY RECIPE
This tangy green mango chutney is prepared by crushing and blending raw mangoes with coriander leaves and basic spices. The chutney prepared with this recipe has perfectly balanced tangy and spicy taste as chillies, garlic and ginger gives it a spicy touch while coriander leaves and cumin seeds bring their own nuances. The sugar, even though in small amount, really balances out the tangier spiciness and adds third sweet dimension to its taste.
Provided by Foram
Yield 4 servings
Number Of Ingredients 8
Steps:
- Wash raw mango in running water. Peel and cut it into small chunks and discard its stone.
- Add mango pieces, green chilli, ginger, cumin seeds, sugar and salt in a grinder jar.
- Grind them until medium coarse paste.
- Add coriander leaves and 1 tablespoon water; grind to a smooth paste. Serve it as an accompaniment or condiment with snacks and Indian meals.
MANGO CHUTNEY
A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Provided by Shirley Crowley
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h40m
Yield 240
Number Of Ingredients 17
Steps:
- In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
- Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
- Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g
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.
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
PURéED GREEN MANGO CHUTNEYS
Number Of Ingredients 12
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
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