Best 3 Mango Chutney A Slow Cooker Easy Peasy Method Zwt Recipes
**Experience the Sweet and Savory Symphony of Mango Chutney: A Culinary Journey from India to Your Kitchen**
Embark on a culinary journey to the vibrant streets of India, where flavors dance and spices ignite the senses. Discover the delightful world of mango chutney, a versatile condiment that captures the essence of sweet, tangy, and savory. From traditional slow-cooker methods to quick and easy stovetop variations, this article presents a treasure trove of mango chutney recipes that cater to every taste and skill level. Prepare to tantalize your palate with a symphony of flavors as you explore the diverse offerings within. Indulge in the classic slow-cooker mango chutney, where ripe mangoes, aromatic spices, and a hint of jaggery caramelize to perfection over low heat. For a quicker alternative, try the stovetop mango chutney that brims with vibrant flavors in just 30 minutes. Experiment with the spicy mango chutney, where fiery chilies add a thrilling kick to the sweet and tangy mix. And for those seeking a unique twist, the green mango chutney bursts with freshness and zing, offering a delightful accompaniment to your favorite dishes. Dive into the world of mango chutney and let its vibrant flavors transport you to the heart of India's culinary heritage.
SLOW-COOKER MANGO CHUTNEY CHICKEN CURRY
This sweet and spicy combination of mango and curry take your weeknight chicken dinner to a whole new level! Serve with small bowls of toppers like toasted shredded coconut, chopped peanuts, raisins and chopped cilantro.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 6h20m
Yield 4
Number Of Ingredients 12
Steps:
- Spray 3 1/2- to 4-quart slow cooker with cooking spray. In slow cooker, layer chicken, beans, onion, bell pepper and pea pods. Mix remaining ingredients except rice; pour into slow cooker. Cover; cook on Low heat setting 6 to 7 hours or until vegetables are tender and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
- Serve chicken and vegetables over rice.
Nutrition Facts : Calories 610, Carbohydrate 97 g, Cholesterol 75 mg, Fat 1/2, Fiber 7 g, Protein 39 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 23 g, TransFat 0 g
MANGO CHUTNEY
This sweet chutney provides a great balance to a rich, spicy curry. Serve it cool; if you don't want to eat it right away, it can be stored in glass jars in the refrigerator for up to six months.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Categories Food & Cooking
Yield Makes 3 cups
Number Of Ingredients 10
Steps:
- Mix all of the ingredients together in a noncorrosive saucepan. Bring to a boil over high heat, then reduce the heat to low and simmer for 1 hour and 15 minutes. Remove from the heat and allow the chutney to cool. Store in glass jars in the refrigerator up to six months.
MANGO CHUTNEY
A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.
Provided by Shirley Crowley
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 1h40m
Yield 240
Number Of Ingredients 17
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.
Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g
Tips:
- Use ripe, flavorful mangoes for the best results. Look for mangoes that are slightly soft to the touch and have a sweet aroma.
- If you don't have a slow cooker, you can make this chutney on the stovetop. Just simmer the ingredients in a large pot over medium heat for about 1 hour, or until the chutney has thickened.
- To make a spicier chutney, add more chili peppers. You can also add other spices, such as ginger, cumin, or coriander.
- Once the chutney is finished cooking, let it cool slightly before storing it in a clean jar. The chutney will keep in the refrigerator for up to 2 weeks.
- Serve the chutney with grilled meats, fish, or vegetables. It can also be used as a condiment for sandwiches and wraps.
Conclusion:
Mango chutney is a delicious and versatile condiment that can be used in a variety of dishes. It's easy to make and can be tailored to your own taste preferences. So next time you have a ripe mango on hand, give this recipe a try!
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