Best 7 Mango Chutney Nepali Spiced Chutney With Ripe Mango Recipes

NEPALI (INDIA) MANGO CHUTNEY

Steps:

• Peel the mango with knife (good result with potato peeler).
• Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
• 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.
• Remove from heat.
• Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
• weeks.

REAL INDIAN MANGO CHUTNEY

Steps:

• Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
• Drain and discard liquid from the mango.
• Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
• Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
• Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

SPICY MANGO CHUTNEY

Steps:

• PMangoes - Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
• Combine - In a medium saucepan or pan over medium heat add all ingredients. Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
• Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often. Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
• Simmer - Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick. Pro tip - You can even throw in a handful of raisins for added sweetness.
• Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

MANGO CHUTNEY (NEPALI SPICED CHUTNEY WITH RIPE MANGO)

Steps:

• In a sauce pan, heat oil; splitter cumin seeds until dark brown.
• Add chilies, garlic, ginger, timur, asafetida, and salt.
• Fry for a minute or so.
• Add mango chunks, tamarind paste and brown sugar.
• Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender.
• Remove from heat and let rest to cool.
• Puree the mango mixture into a smooth paste-like mixture.
• Put in a sterilized, air tight jar and refrigerate.

JERK-SPICED MANGO PINEAPPLE CHUTNEY

Steps:

• In a Dutch oven, bring all ingredients to a boil. Reduce heat; simmer, uncovered, 1 to 1-1/4 hours or until thickened., Carefully ladle hot mixture into five hot half-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.

SPICED MANGO CHUTNEY WITH CHILES

Steps:

• Peel and dice the mangoes to yield 5 cups, or 2 pounds 4 ounces.
• Put a rack or a folded kitchen towel in a large pot, fill with water and bring to a boil. Add 6 half-pint canning jars and boil for 10 minutes. Jars may be left in the warm water until ready to be filled. (Alternatively, sterilize jars by running them through a dishwasher cycle, leaving them inside until ready to fill.)
• Place canning rings in a small saucepan, cover with water and bring to a boil. Turn off heat and add lids to soften rubber gaskets. Rings and lids may be left in water until jars are filled.
• In a large, heavy, nonreactive pot, stir together mangoes, raisins, vinegar, brown sugar, onion and ginger together. Crush the mustard, coriander and cardamom seeds with the side of your knife or a rolling pin. Add to the pot and stir well. Add the lime leaves.
• Wearing gloves, slice the chiles into rings. Remove seeds if you wish. Decide how much chile suits your taste. (If you are heat averse, start with half the recommended amount and taste. The chiles may be omitted altogether for a sweeter chutney.)
• Bring heat up to medium and stir occasionally as mixture comes to a boil. Bring to a good hard boil, stirring all the time. Cook for 25 minutes, being careful to avoid sticking and burning as the mixture thickens. Adjust heat as needed without losing the boil and continue to stir.
• After 25 minutes, the mixture should be thick, with the fruit suspended in the tangy syrup, and a spoon pulled along the bottom of the pot leaving a trail. Turn off heat and discard the lime leaves.
• Ladle the hot chutney into warm jars, leaving 1/2-inch headspace. Run a plastic knife gently around inside of jar to remove any air bubbles. Recheck headspace. Wipe jar rims clean with a damp towel. Place lids on jars, screw on rings and lower jars back into pot of boiling water. Return to full boil and boil jars for 15 minutes. Transfer jars to a folded towel and let cool for 12 hours; you should hear them ping as they seal.
• Once cool, test seals by removing rings and lifting jars by their flat lids. If the lid releases, the seal has not formed. Unsealed jars should be refrigerated and used within a month, or reprocessed. (Rings and jars may be reused, but a new flat lid must be used each time jars are processed.) To reprocess, reheat syrup to boiling then continue as before.

SPICY MANGO CHUTNEY

Steps:

• Wash and sterilize your jam jars.
• Heat the oil in a large deep pot, add the onion and fry for a few minutes until soft. Stir in the ginger and cook, stirring frequently, for about 8-10min until the onion is golden.
• Add all of the spices, except the turmeric, and fry until toasted.
• Stir in the turmeric and chili, add the lemon and the mango and pour in 500ml water and the vinegar, sugar and salt, then cover and cook for 30min.
• Stir the mix, take off the lid and leave to simmer uncovered for 30min (it may take longer depending on how much moisture was in your mangoes), keep stirring frequently until the chutney is thick and set. Spoon into your jars and enjoy!