Best Sweet And Hot Mango Chutney With Cumin Dusted Pita Wedges Recipes

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MANGO CHUTNEY SPREAD



Mango Chutney Spread image

I absolutely love this recipe! It's just divine & addicting, I could eat it all day. I'm not a big curry fan but this recipe has just a slight hint of curry in it, that makes it oh soo yummy!

Provided by cookin_nurse

Categories     Spreads

Time 10m

Yield 6 , 6 serving(s)

Number Of Ingredients 5

8 ounces cream cheese
3 green onions, stems
2 tablespoons almonds (sliced)
1 teaspoon curry
1/2 cup mango chutney

Steps:

  • Mix all ingredients together, chill if desired & enjoy!

Nutrition Facts : Calories 151.9, Fat 14.7, SaturatedFat 8.4, Cholesterol 41.6, Sodium 122.6, Carbohydrate 2.3, Fiber 0.6, Sugar 0.4, Protein 3.6

KOKUB'S MANGO CHUTNEY FROM PAKISTAN



Kokub's Mango Chutney from Pakistan image

We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!

Provided by PREGOCOOK

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 9h

Yield 24

Number Of Ingredients 13

4 green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece fresh ginger root, chopped
3 cloves garlic, peeled
2 ½ cups white sugar
1 teaspoon salt
½ teaspoon red pepper flakes
1 teaspoon cumin seed
2 cardamom pods
4 cardamom seeds
1 (3 inch) cinnamon stick
5 whole cloves
1 cup distilled white vinegar
5 black peppercorns, crushed

Steps:

  • Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
  • The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Nutrition Facts : Calories 106.7 calories, Carbohydrate 27.4 g, Fat 0.2 g, Fiber 0.9 g, Protein 0.3 g, Sodium 98.5 mg, Sugar 25.9 g

SWEET AND HOT MANGO CHUTNEY WITH CUMIN-DUSTED PITA WEDGES



Sweet and Hot Mango Chutney with Cumin-Dusted Pita Wedges image

Healthy bonus: Vitamin C from mangoes; iron from raisins

Yield Makes 4 servings

Number Of Ingredients 9

2 cups diced fresh mango
1/2 cup raisins
1/4 cup minced red onion
1 habañero chile, cored, seeded and minced, or 1/8 tsp cayenne pepper
1 tbsp light brown sugar
2 tbsp cider vinegar
Vegetable-oil cooking spray
4 whole-wheat pitas
1 to 2 tsp ground cumin

Steps:

  • In a medium saucepan, combine the first six ingredients with 3 tbsp water. Set over medium heat and simmer 15 minutes or until mango breaks down and mixture thickens. Use a potato masher to mash any large chunks, if desired.
  • For the pita wedges: Heat oven to 400°F. Coat a large baking sheet with cooking spray. Cut each pita into 8 wedges and place on baking sheet. Lightly coat wedges with cooking spray, sprinkle with cumin and season with salt and pepper. Bake 15 minutes or until golden brown.

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