**Indulge in a Culinary Journey with Mango Peach Chutney: A Symphony of Sweet, Tangy, and Spicy Flavors**
Embark on a tantalizing culinary adventure with our specially curated collection of mango peach chutney recipes. These delectable condiments, rooted in the rich culinary traditions of India, are a harmonious blend of sweet, tangy, and spicy flavors that will elevate your meals to new heights. From classic renditions to innovative fusions, our recipes cater to every palate and preference. Prepare to tantalize your taste buds with this versatile condiment that complements an array of dishes, from grilled meats and roasted vegetables to crispy samosas and tangy salads. Get ready to transform your culinary creations into extraordinary flavor experiences with our diverse selection of mango peach chutney recipes.
MANGO CHUTNEY
Steps:
- Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
- Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)
Nutrition Facts : Calories 75 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 18 g, Fat 0 g, ServingSize Makes 6 (8-ounce) jars, UnsaturatedFat 0 g
MANGO PEACH CHUTNEY
Make and share this Mango Peach Chutney recipe from Food.com.
Provided by luvcookn
Categories Low Protein
Time 1h15m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, mix together all ingredients except the mangoes and peaches.
- Cook over low heat, stirring constantly, until the sugar dissolves.
- Bring to a boil. Reduce heat and simmer, uncovered for about 1 hour or until thick, stirring occasionally.
- Peel and slice the mangoes and peaches removing the seeds and stones.
- Add mangoes and peaches to the syrup and simmer until the fruit is tender, about 1/2 hour.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 222.7, Fat 0.6, SaturatedFat 0.1, Sodium 199.2, Carbohydrate 56.5, Fiber 4, Sugar 49.8, Protein 1.7
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.
MANGO PEACH CHUTNEY
A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar. This recipe comes from the Moosewood Restaurant's Low-Fat Favorites cookbook! :)
Provided by Sharon123
Categories Asian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
- Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
- Cool or chill before serving.
- This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
- If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
MANGO CHUTNEY
Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.
Provided by Eleanor Topp
Categories Condiment/Spread Ginger Vinegar Raisin Apple Mango Curry Bell Pepper Boil Sauce Secrets
Yield Makes 5 cups (1.25 L)
Number Of Ingredients 13
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 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:
- Choose ripe, flavorful mangoes and peaches. This will ensure that your chutney has the best possible flavor.
- Use fresh ginger and garlic. These ingredients add a lot of flavor to the chutney.
- Don't be afraid to adjust the spices to your taste. If you like a spicy chutney, add more chili peppers. If you prefer a sweeter chutney, add more sugar.
- Process the chutney to your desired consistency. Some people like a smooth chutney, while others prefer a chunky chutney.
- Can and store the chutney properly. This will help it to last for several months.
Conclusion:
Mango peach chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a sweet and spicy flavor to grilled meats, fish, and vegetables. It can also be used as a dipping sauce for appetizers or as a spread for sandwiches and wraps. This chutney is also a great way to use up ripe mangoes and peaches that you may have on hand. With just a few simple ingredients, you can make a delicious and unique chutney that will add flavor to your next meal.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #cuisine #preparation #low-protein #healthy #asian #indian #low-fat #stove-top #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #healthy-2 #low-in-something #equipment #4-hours-or-less
You'll also love