SPICY MANGO CHUTNEY
Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 6 half-pint jars
Number Of Ingredients 10
Steps:
- Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided 6-quart saucepan. Add vinegar, red onion, red-pepper flakes, salt, and sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
- Stir in ginger, lime zest and juice, and mangoes. Continue to simmer over medium until mangoes begin to soften and liquid has thickened, about 40 minutes. Remove from heat. Transfer to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to 1 month.
SPICY MANGO CHUTNEY
Chutneys are not only for Xmas! This is great eaten with cheese & oat cakes, or together with a spicy fish dish and rice. And best of all: chutneys are a great gift for friends and family.
Provided by zetallgerman
Time 1h30m
Yield Makes Jars
Number Of Ingredients 14
Steps:
- Wash and sterilize your jam jars.
- Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.
- Add all of the spices, except the turmeric, and fry until toasted.
- Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.
- Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!
SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY
Serve with steamed asparagus, snap peas, or green beans.
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a sauce pot over medium-high heat with 1 tablespoon of vegetable oil (once around the pan). Add the red onions and jalapeños and season with a little salt and pepper; cook for 3 to 4 minutes, or until the onions are slightly wilted. Add the pineapple, honey, and 1 cup water, turn the heat down to medium low, and gently simmer for about 5 minutes.
- While the chutney is cooking, preheat a medium nonstick skillet over medium-high heat with the remaining 2 tablespoons of vegetable oil. Season the salmon with the coriander, salt, and pepper. Add the seasoned salmon to the hot pan and cook until just cooked through, about 3 to 4 minutes on each side.
- While the salmon is cooking, finish the chutney: Add the mango, lime juice, parsley, and cilantro, stir to combine, and then turn off the heat.
- Transfer the sautéed salmon to 4 serving plates and top each portion with some of the spicy mango-pineapple chutney.
SPICY MANGO GINGER CHUTNEY
Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.
Provided by Sharon123
Categories Chutneys
Time 1h15m
Yield 8 pints
Number Of Ingredients 10
Steps:
- Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.
- Add remaining ingredients and let stand overnight.
- Bring to boil and boil rapidly until thick.
- Pour into hot sterilized pint jars, and seal.
- Makes about 8 pints.
- Enjoy!
Nutrition Facts : Calories 1506.8, Fat 1.7, SaturatedFat 0.3, Sodium 971.9, Carbohydrate 386.4, Fiber 17, Sugar 342.8, Protein 10.2
SALMON WITH SPICY MANGO CHUTNEY
I've tried many different types of fish, many different preparations, in many different restaurants. I've never liked fish but everyone else in my family loves fish so I decided to try it at home. I looked up several recipe's and watched several cooking videos. I combined several ideas and came up with this personal recipe and...
Provided by Sara Andrea
Categories Fish
Time 50m
Number Of Ingredients 15
Steps:
- 1. Combine salt and coriander, mix evenly and have in a small bowl next to stove. Heat large pan over medium-high heat. Add olive oil and heat until hot. Place fish, skin side down into hot oil. Sprinkle salt coriander mixture over each fillet, while in pan. Leave skin side down for 3 minutes. Flip and cook another 3 minutes. Tip: Make sure your pan is hot before adding the fish then don't move your fish until you flip it.
- 2. Put fish in baking dish and place in 300 degree oven to keep warm while making the chutney. The fish will cook a little longer in the oven, making sure your fish is cooked all the way through, but won't dry it out.
- 3. Spray medium pan with non-stick spray and place over medium-high heat. Add red onion and jalapenos, cook three minutes. Add pineapple, honey, and water; reduce heat to low and cook five minutes. Add mango, lime juice, parsley and cilantro. Stir to combine then turn off the heat.
- 4. I serve this dish with a mixed rice blend. To plate, scoop a cup of rice, place one fillet (skin side down) on top of the rice, then add a scoop of chutney on top of the salmon. This dish is SERIOUSLY DELICIOUS!
SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY
Crisp and deeply seasoned, pakoras are Indian fritters that can be made from almost any vegetable. To emphasize the corn flavor here, fine cornmeal joins the more traditional chickpea flour - along with fresh corn. A ridiculously flavorful chutney, which is sweet, hot and a little sour, accompanies the dish. But a jarred version from the supermarket would certainly work in a pinch.
Provided by David Tanis
Categories appetizer, side dish
Time 1h
Yield 16-18 pieces (about 4-6 servings)
Number Of Ingredients 18
Steps:
- In a mixing bowl, combine chickpea flour, all-purpose flour, cornmeal, salt, baking powder and turmeric.
- In a food processor, grind corn kernels to a rough purée. Add purée to flour mixture and stir well to make a stiff batter.
- Put ghee in a small pan over medium-high heat. Add cumin, fennel and mustard seeds. When seeds are lightly toasted and begin to pop, pour mixture into the batter. Add chile, scallions, cilantro and ginger, and stir well. (Batter may be prepared several hours in advance.)
- Pour vegetable oil into a cast-iron skillet to a depth of 1 inch. Heat on medium-high until oil looks wavy. Using two large soup spoons, carefully slip morsels of batter into the oil, working in batches if necessary. Adjust the heat so pakoras brown gently on one side, about 2 minutes. Turn pakoras and brown on other side, about 2 minutes more. Remove with a slotted spoon or spatula and blot on paper towels. Serve hot with lime wedges and mango-tamarind chutney, or another chutney if desired.
Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 52 grams, Fat 28 grams, Fiber 4 grams, Protein 7 grams, SaturatedFat 7 grams, Sodium 336 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY OVERGROWN MANGO SALSA (CHUTNEY)
This was a recipe I prepared many times and friends and family enjoyed it. When the local botanical garden had their anual mango festival and the recipe was for chutneys, I received calls urging me to enter. Although this is more of a salsa- I entered and..... 1st place!!! So here it is- enjoy! Excellent on fish, chicken, rice, or as a dip on garlic toast. I often make a tomato bruschetta and serve on the same tray for a nice orange and red visual. Freshness is key!!! especially the mango- if the mango isn't sweet to start- don't bother!!
Provided by The Overgrown Eggpl
Categories Sauces
Time 6h30m
Yield 10 oz, 10 serving(s)
Number Of Ingredients 13
Steps:
- Prepare all fruit and vegetables and place in seperate prep bowls.
- Mix all of the ingredients together, stirring after each ingredient. Put the mango in last to avoid crushing it.
- Let the chutney stand in the refrigerator several hours or overnight in a sealed container.
- Stir, taste, and adjust the spices, jalepeno, and honey as desired. Enjoy!
Nutrition Facts : Calories 15.3, Fat 0.1, Sodium 20.8, Carbohydrate 4, Fiber 0.4, Sugar 3.2, Protein 0.2
SPICY MANGO CHUTNEY
My family loves East Indian food and when you serve it, it is absolutely necessary to have some chutneys and pickles as condiments. I Love Mango chutney, but Major Greys is boring. I made this recipe up from several that I had and it has received raves from friends and family who have tasted it. The ingredient list is LONG, and...
Provided by Pam Ellingson
Categories Other Sauces
Time 2h30m
Number Of Ingredients 22
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)
SPICY MANGO CHUTNEY
Make and share this Spicy Mango Chutney recipe from Food.com.
Provided by MsPia
Categories Mango
Time 40m
Yield 2 cups
Number Of Ingredients 10
Steps:
- Peel the mangoes, diced the flesh into small cubes and set aside.
- Simmer the garlic, ginger, vinegar and brown sugar in a small sauce pan for 10 minutes.
- Add mangoes, raisins, lime juice, mustard, salt and Sambal.
- Continue to simmer for 20 minutes.
- Refrigerate. (This chutney will keep refrigerate for up to 1 week).
Nutrition Facts : Calories 470.1, Fat 1, SaturatedFat 0.2, Sodium 386.3, Carbohydrate 120.9, Fiber 5.7, Sugar 105.4, Protein 2.9
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