Best 10 Mango And Red Pepper Chutney Recipes

SPICY MANGO CHUTNEY - RECIPE

Steps:

• Heat a pot to medium heat and add the olive oil.
• Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
• Add the seasonings and cook another minute, stirring.
• Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
• Enjoy!

MANGO CHUTNEY

Steps:

• 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
• 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
• SERVING SUGGESTION: Chutney Butter
• Serve with grilled or barbecued chicken parts.
• Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
• Makes 1/4 cup (50 mL).

MANGO-PINEAPPLE CHUTNEY

Steps:

• Heat the vegetable oil in a large saucepan over medium heat. Stir in the red pepper flakes and cook until they begin to sizzle, then stir in the minced onion. Reduce the heat to low, cover, and cook, stirring occasionally until the onions have softened, about 20 minutes.
• Remove the lid, increase the heat to medium, and stir in the ginger and yellow bell pepper. Cook and stir until the ginger is fragrant, 2 to 3 minutes. Stir in the mangoes, pineapple, brown sugar, curry powder, and vinegar. Bring to a simmer, and cook for 30 minutes, stirring occasionally. Cool the chutney completely when done and store in airtight containers in the refrigerator.

MANGO AND FRESH PEPPER CHUTNEY

Steps:

• Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside.
• Peel mangoes; cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add onion, raisins, vinegar, and sugar; stir. Place over medium-low heat; cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes.
• Seed and devein fresh hot peppers. Cut into 1/4- to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, 35 to 50 minutes. Remove; transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to an airtight container.

MANGO AND RED PEPPER CHUTNEY

Steps:

• This recipe is fantastic served along side a freshly grilled protein such as chicken, fish or shrimp. Also delicious with pork.Peel mango; puree half and dice the remaining half. Set both aside. Dice the red pepper into 1/4-inch size pieces. Finely dice the jalapeno (remove the gills and seeds if a milder chutney is desired). Set aside.Heat the oil in a medium skillet over medium heat. Add the shallots and cook until translucent, about 3 minutes. Add the bell pepper, jalapeno, cinnamon, cumin, crushed red pepper, cilantro and mint. Cook until the peppers are tender; 6 minutes. Stir in the mango puree, mangoes, vinegar and lime juice. Cook another 2 minutes. Cool to room temperature and serve immediately or store in the refrigerator for up to two weeks in an airtight container.

MANGO AND RED PEPPER CHUTNEY

Steps:

• Toss together mangoes, vinegar, brown sugar, raisins, and 1 teaspoon salt.
• Mince and mash ginger, jalapeño, and garlic to a paste with remaining 3/4 teaspoon salt using a large heavy knife, then stir in cumin, coriander, and turmeric.
• Heat oil in a 4-quart heavy pot over moderately high heat until hot but not smoking, then sauté onion and bell pepper, stirring occasionally, until golden, 8 to 10 minutes. Add garlic paste and cinnamon stick, then reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, about 45 minutes.

MANGO CHUTNEY

Steps:

• 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.

ROASTED WHOLE SNAPPER WITH MANGO AND FRESH PEPPER CHUTNEY

Steps:

• Heat oven to 425 degrees. Rinse fish, and pat dry. Drizzle with tamarind nectar and oil; season inside and out with salt and pepper.
• Stuff fish with ginger, cilantro, and lime. Place in roasting pan, and roast until flesh is white, opaque, and moist, about 30 minutes.
• Place on platter. Spoon hot chutney over fish.

MANGO-APPLE CHUTNEY

Steps:

• Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally.
• Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
• Remove hot jars from canner and ladle chutney into jars to within 1/2 inch of rim . Process 10 minutes for half-pint jars and 15 minutes for pint jars.

MANGO CHUTNEY

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.