can anyone tell me how to make mango chutney?

Answer 1

Try this one out...

Ingredients:

6 firm half-ripe mangoes, peeled and thinly sliced
1 cup cider vinegar
1 cup packed light brown sugar
2 tablespoons minced garlic
1 2-inch fresh ginger, peeled and thinly sliced
1 tablespoon cayenne pepper salt and freshly ground pepper

How to prepare:

In a large skillet bring all the ingredients to boil, over medium heat. Reduce the heat to low, simmer for 25 to 30 minutes, stirring constantly from sticking to the bottom of the skillet. Remove from heat and let the chutney cool before serving. Always keep it refrigerated.

Answer 2

This one is a easy one.... Ingredients 4 mangoes, slightly under-ripe (total weight about 3 lb/1.5 kg) 3/4 lb (350 g) brown sugar 2/3 teaspoon cumin seeds 1 teaspoons coriander seeds 1/4 teaspoon cardamom 1 teaspoon red pepper 1/2 teaspoon turmeric 1.5 teaspoon ginger paste 1/2 teaspoon cloves 16 fl oz (400 ml) vinegar 2 teaspoon garlic paste 1 onion (finely chopped ) Preparation 1 Peel the mango with knife (good result with potato peeler). 2 2 Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours) 3 Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about 2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has almost evaporated, leaving behind a thick syrup. 4 Remove from heat. 5 5 Let it cool and put into jars*, using a funnel. Store in cold place an enjoy the mango chutney in coming weeks. Enjoy !!

Answer 3

Ingredients:

1/2 kg Green Mangoes (Aam)
1 cup Vinegar (Sirka)
1/2 cup Water
1 teaspoon Red chilli pepper (Lal Mirchi)
400-425 grams Sugar (Cheeni) (2 1/2 heaped cup)
4 teaspoons Salt (Namak)
2 tsps long strips of Ginger (Adrak)
2 cloves Garlic (Lasun)
3/4 teaspoon big Cardamom (Elaichi Moti) powder
60 grams Raisins (Kishmish) (4 tsps)


How to make mango chutney:

Wash the mangoes and dry them.
Peel and cut mangoes into very thin and long slices removing the stones.
Chop garlic very fine and cut ginger into thin and long slices.
Cook the mango slices, garlic and ginger in water on a low fire.
When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
Remove from the fire, add raisins and mix well.
Cool and put in an airtight jar.
Store in a cool and dark place.

Have a nice day !!!

Answer 4

MANGO CHUTNEY
4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.

In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.
BONA PETITE!

Answer 5

i like this

Banana And Mango Chutney

3/4 cup cider vinegar
3/4 cup firmly packed brown sugar
2 teaspoons Madras curry powder
1 teaspoon ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground white pepper
1/8 teaspoon ground red pepper
1/4 teaspoon minced garlic
6 medium bananas, sliced, divided
1 jar mango slices, divided
1/4 cup raisins

Combine vinegar, sugar, curry powder, all three peppers, salt,
cinnamon and minced garlic in a 4-quart non-reactive saucepan. Heat
to simmer, stirring, and cook for 1 minute. Peel 4 bananas, slice
and add to saucepan. Add 1 cup diced mangoes. Heat fruit mixture
and simmer, uncovered, 10 minutes, stirring occasionally until
mixture thickens. Slice and add remaining bananas to chutney. Add
remaining diced mangoes and raisins. Stir to mix well, remove from
heat, cover and let stand 30 minutes. Serve hot or cold with curries
or as a condiment with meat, fish or poultry dishes.

Answer 6

Fresh Mango Chutney

Makes 2 Cups


1/4 cup raisins or currants
1/2 cup pine nuts
1 medium ripe mango
1 medium jalapeño, seeded and finely chopped
2 Tbs. chopped cilantro
2 Tbs. chopped fresh mint
1 Tbs. fresh lime juice
1 Tbs. fresh orange juice
1 Tbs. pure maple syrup
1 tsp. minced fresh ginger
1/8 tsp. cayenne
1. In small bowl, soak raisins or currants in enough
warm water to cover, until soft, about 10 minutes.
Drain.
2. In small skillet over medium-high heat, toast pine
nuts, shaking pan often until lightly browned, 1 to 2
minutes.
3. Peel mango and cut small slice off one end. Place
mango, cut side down, on cutting board and work around
pit, cutting each side of mango into large slices. Use
paring knife to cut flesh away from pit. Roughly chop
fruit into small pieces.
4. In medium bowl, combine mango with pine nuts,
remaining ingredients and salt to taste; mix well.
Cover and refrigerate for at least 30 minutes before
serving. Chutney will keep in the refrigerator for up
to 2 days.


Chundoo [Mango Chutney w/Almonds]

2 Mangoes
1/2 tsp turmeric
1 tsp cayenne pepper (you can put two if you like it warmer)
1 tsp ground cardamom
1.5 tsp ground cumin
2 Tbs raisins (or 3 Tbs cranberries, they are seasonal & fresh)
2 Tbs almonds.

Put all ingredients into a food processor. It filled a standard
cereal bowl & was delicious. The recipe says you can refrigerate &
keep as a spread.

Answer 7

Buy Major Grey's. Can't beat it.

Answer 8

This website has great Indian food recipes.

http://indianfood.bellaonline.com/Site.asp

Answer 9

Just click on this link..........

Answer 10

count me out..................