Best 5 Mango Or Papaya Chutney Recipes

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**Indulge in a Culinary Journey with Mango or Papaya Chutney: A Symphony of Flavors**

Embark on a tantalizing adventure as we delve into the realm of chutneys, with a special focus on the vibrant mango and papaya varieties. These condiments, steeped in tradition and bursting with flavor, are culinary masterpieces that elevate any meal. Experience the alchemy of sweet, tangy, and savory flavors as we present two exceptional recipes: a classic mango chutney and an exotic papaya chutney. Ignite your taste buds and prepare to be captivated by the symphony of flavors that await.

Here are our top 5 tried and tested recipes!

MANGO CHUTNEY



Mango Chutney image

This Mango Chutney is a simple and delicious spread that's packed with flavor and is perfect slathered onto just about anything!

Provided by Sarah Bond

Categories     Dips, Sauces, and Salsas

Time 1h15m

Number Of Ingredients 11

1 Tbsp flavorless oil (15 mL)
2 cloves garlic (minced)
½ medium white onion
2 tsp grated fresh ginger
½ cup white sugar (100 g)
½ cup white vinegar (120 mL)
1 tsp mustard seeds
½ tsp cumin
½ tsp red pepper flakes
¼ tsp cinnamon
3 large mangoes, peeled and chopped (about 3 heaping cups, frozen works too)

Steps:

  • Saute: Heat oil in a saucepan over medium heat, then saute garlic, onion, and ginger until onions are slightly translucent, about 5 minutes.
  • Simmer: Add the onion mixture to a large pot along with the rest of the ingredients. Stir well and bring to a gentle simmer over medium/low heat. Cook uncovered for 1 hour, stirring occasionally.
  • Mash: Mash with a fork or potato masher to break down remaining large mango chunks (smaller pieces are fine). Serve warm or chilled.

Nutrition Facts : ServingSize 2 Tbsp, Calories 75 kcal, Carbohydrate 16.5 g, Protein 0.7 g, Fat 1.2 g, SaturatedFat 0.2 g, Sodium 1 mg, Fiber 1.2 g, Sugar 15.1 g

PAPAYA CHUTNEY RECIPE



Papaya Chutney Recipe image

Learn to make this easy delicious homemade Papaya Chutney. Best served as part of a cheeseboard, and even meat!

Provided by Michelle Minnaar

Categories     Condiment

Time 40m

Number Of Ingredients 10

1 onion, chopped
5cm (2in) fresh ginger root, peeled and chopped
4 garlic cloves, minced
150g (¾ cup) brown sugar or jaggery
125ml (½ cup) white vinegar
125ml (½ cup) water
8g (1 tbsp) red chilli powder
900g (2lb) peeled, deseeded and chopped papaya
6g (1 tbsp) garam masala
Salt, to taste

Steps:

  • Place the onion, ginger, garlic, sugar, vinegar, water and chilli powder in a saucepan and bring to a boil.
  • Continue to cook for 5 minutes.
  • Tip in the papaya and garam masala, then season to taste.
  • Cook for 10 minutes or until the chutney thickens to the desired consistency.
  • Spoon into hot, sterilised jars. Seal and then let it cool down.
  • Serve as part of a cheeseboard. Enjoy!

Nutrition Facts : Calories 91 calories, Sugar 18.5 g, Sodium 204.7 mg, Fat 0.3 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 22.1 g, Fiber 1.6 g, Protein 0.6 g, Cholesterol 0 mg

PAPAYA MANGO CHUTNEY



Papaya Mango Chutney image

Easy to make and delicious! It is ready to use after it has cooled, but will improve over the next few weeks

Provided by PetsRus

Categories     Mango

Time 1h30m

Yield 4-5 jars

Number Of Ingredients 17

1 1/2 lbs mangoes, peeled, stone removed, diced, ripe but still firm
1 1/2 lbs papayas, peeled seeds removed, ripe but still firm
2 onions, chopped
2 -3 red chilies, seeds removed, chopped fine
2 tablespoons fresh grated ginger (or 3 teaspoons dried ground ginger)
5 garlic cloves, minced
2 -3 teaspoons curry powder
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon turmeric
1 cup raisins
2 tomatoes, seeded, chopped
3 cups brown sugar
2 cups white wine vinegar
1 tablespoon salt
3 tablespoons dark rum
1 tablespoon lemon juice

Steps:

  • Put all ingredients in a large pot, except for the rum and the lemon juice.
  • Bring to the boil, turn heat to medium, cook for approximately an hour, stirring often, until the mixture has reduced and thickened.
  • Turn off the heat and stir in the rum and lemon juice.
  • Transfer to clean warm jars and seal.

Nutrition Facts : Calories 999.4, Fat 1.7, SaturatedFat 0.4, Sodium 1831.3, Carbohydrate 250, Fiber 10.4, Sugar 221, Protein 5.3

CURRIED BEEF SAMOSAS WITH MANGO-PAPAYA CHUTNEY



Curried Beef Samosas with Mango-Papaya Chutney image

Categories     Beef     Herb     Appetizer     Fry     Mango     Papaya     Curry     Fall     Bon Appétit     Kidney Friendly     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 36

Number Of Ingredients 18

For chutney
2 firm but ripe large mangoes, peeled, pitted, chopped
1 large papaya, peeled, seeded, chopped
1 cup finely chopped onion
1/4 cup distilled white vinegar
1/4 cup sugar
1 1/2 teaspoons Chinese five-spice powder
1/8 teaspoon cayenne pepper
2 tablespoons dried currants
For samosas
2 tablespoons vegetable oil
1 1/3 cups finely chopped onion
1 pound lean ground beef
2 tablespoons curry powder
1 teaspoon all purpose flour
36 wonton wrappers
1 large egg (beaten to blend)
Vegetable oil (for deep-frying)

Steps:

  • for chutney:
  • Combine all ingredients except currants in medium saucepan. Simmer until onion is tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Stir in currants. Cool. (Can be made 3 days ahead. Chill.)
  • Make samosas:
  • Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add onion and sauté until translucent, about 5 minutes. Add beef and sauté until brown, breaking up clumps with back of spoon, about 5 minutes. Add curry powder and flour and sauté 2 minutes longer. Transfer beef mixture to colander and drain oil. Cool.
  • Lightly flour baking sheet. Arrange 12 wonton wrappers on work surface. Spoon scant 1 tablespoon filling in center of each. Brush edges with egg. Fold each wrapper diagonally in half, forming triangle. Press edges together to seal. Transfer to prepared baking sheet. Repeat with remaining wrappers and filling. (Can be made 8 hours ahead. Cover; chill.)
  • Add enough vegetable oil to heavy large saucepan to reach depth of 4 inches. Heat to 350°F. Working in batches, fry samosas until golden brown, about 2 minutes per side. Using tongs, transfer samosas to paper towels. Serve samosas with chutney.

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

Tips:

  • Choose ripe mangoes or papayas: The riper the fruit, the sweeter and more flavorful the chutney will be.
  • Use a variety of spices: This will give the chutney a complex and flavorful taste.
  • Experiment with different types of vinegar: Different vinegars will give the chutney a different flavor profile. White vinegar is a good all-purpose choice, but you can also try apple cider vinegar, rice vinegar, or balsamic vinegar.
  • Let the chutney mature: The chutney will taste better if you let it mature for a few weeks before eating it. This will allow the flavors to meld together.
  • Store the chutney in a cool, dark place: The chutney will keep for several months in a cool, dark place.

Conclusion:

Mango or papaya chutney is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you like it sweet, spicy, or tangy, there is a mango or papaya chutney recipe out there for you. So experiment and enjoy!

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