Best Spicy Mango Chutney Recipes

SPICY MANGO CHUTNEY

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

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!

SPICY MANGO GINGER CHUTNEY

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!

SAUTéED SALMON WITH SPICY FRESH MANGO-PINEAPPLE CHUTNEY

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.

SALMON WITH SPICY MANGO CHUTNEY

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 OVERGROWN MANGO SALSA (CHUTNEY)

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!

SPICY CORN PAKORAS WITH MANGO-TAMARIND CHUTNEY

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.

SPICY MANGO CHUTNEY

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).

SPICY MANGO CHUTNEY

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)