Best 4 Mango Chutney Horseradish Sauce For Bbq Recipes

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**Indulge in a symphony of flavors with this extraordinary Mango Chutney Horseradish Sauce, the perfect accompaniment to elevate your BBQ experience.**

Awaken your taste buds with a delightful journey as you explore this delectable sauce, a harmonious blend of sweet, tangy, and spicy notes. Crafted with fresh mangoes, tangy horseradish, and a medley of aromatic spices, this chutney is a culinary masterpiece that will transform your grilled meats, vegetables, and even cheese platters into extraordinary culinary creations. Elevate your next BBQ gathering with this exceptional sauce, sure to leave a lasting impression on your guests.

Here are our top 4 tried and tested recipes!

MANGO CHUTNEY



Mango Chutney image

Provided by Alton Brown

Categories     condiment

Time 1h

Yield about 4 cups

Number Of Ingredients 13

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

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.

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 10

15 cloves
15 pink peppercorns
2/3 cup distilled white vinegar
2 cups finely diced red onion (about 1 large onion)
1 teaspoon crushed red-pepper flakes
1 1/2 teaspoons kosher salt
2 cups sugar
2 tablespoons finely grated peeled fresh ginger
3 tablespoons finely grated lime zest, plus 2/3 cup fresh lime juice (from about 4 limes)
7 mangoes, (7 1/2 pounds total) peeled, pitted, and cut into 1/2-inch chunks

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.

MANGO CHUTNEY



Mango Chutney image

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

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

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

SPICY CHUTNEY BARBECUE SAUCE



Spicy Chutney Barbecue Sauce image

Categories     Sauce     Fruit     Mustard     Sauté     Vinegar     Mango     Hot Pepper     Summer     Simmer     Bon Appétit

Yield Makes about 2 3/4 cups

Number Of Ingredients 9

2 tablespoons (1/4 stick) butter
1 medium onion, finely chopped
2 garlic cloves, minced
1 12-ounce bottle chili sauce
1 9- to 10-ounce jar mango chutney
1/3 cup apple cider vinegar
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 1/2 teaspoons hot pepper sauce (preferably habañero pepper)

Steps:

  • Melt butter in heavy medium saucepan over medium heat. Add onion; sauté until golden, about 5 minutes. Add garlic and stir 1 minute. Stir in chili sauce, chutney, vinegar, Worcestershire sauce, and mustard; bring to boil. Reduce heat to medium-low and simmer until mixture is reduced to 2 3/4 cups, stirring frequently, about 10 minutes. Stir in hot pepper sauce. Transfer sauce to bowl; cool to room temperature, about 1 hour. (Can be made 3 days ahead. Cover; chill. Bring to room temperature before serving.)

Tips:

  • Choose ripe mangoes for a sweeter chutney.
  • Use fresh horseradish for the best flavor.
  • Adjust the amount of sugar and vinegar to taste.
  • Let the chutney sit for at least 24 hours before serving to allow the flavors to meld.
  • Serve the chutney with grilled meats, fish, or vegetables.
  • Store the chutney in a sealed container in the refrigerator for up to 2 weeks.

Conclusion:

This mango chutney horseradish sauce is a delicious and versatile condiment that is perfect for adding a bit of sweetness, heat, and tang to your favorite dishes. It's easy to make and can be stored in the refrigerator for up to 2 weeks, making it a great option for busy weeknights.

Whether you're using it as a dipping sauce for grilled meats or vegetables, or as a spread for sandwiches and wraps, this chutney is sure to please everyone at your table. So next time you're looking for a new and exciting way to add flavor to your meals, give this mango chutney horseradish sauce a try.

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