Best 7 Quick And Easy Banana Mango Chutney Recipes

MANGO CHUTNEY

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.

MANGO CHUTNEY

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.

EASY MANGO CHUTNEY RECIPE

Steps:

• Peel and dice the mangoes (this always takes the most time for me)
• Peel and dice half the onion and the garlic.
• Add the diced onion, ginger, garlic, mangoes, maple syrup, red wine vinegar, (and if using the optional coriander, smoked paprika, cardamom, cinnamon, and chili powder) to a heavy bottom pan over low-medium heat.
• Let simmer for about 7-10 minutes, stirring often. Then remove from heat and let cool slightly. As it cools, it should thicken up some.
• Season with salt and pepper to taste and enjoy with your favorite curries or burgers!

QUICK AND EASY BANANA MANGO CHUTNEY

Steps:

• In medium saucepan, combine first seven ingredients.
• Bring to a boil over medium heat, then reduce heat and simmer one minute.
• Add green bananas and half the diced mango, stir well to combine and simmer uncovered for 10 minutes, stirring occasionally until thick and bananas are tender.
• Remove from heat and add remaining banana and mango, along with the raisins.
• Stir well to combine, cover and let stand for 30 minutes.
• To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Refrigerate. Use for cooking, add to lemonade, or dilute for a refreshing tea. It will turn a tan color but that's perfectly ok.

MANGO CHUTNEY

Steps:

• Place all ingredients in a medium saucepan. Bring to a boil, reduce heat to low, and simmer until thick, about 25 minutes, stirring often to keep from sticking. Let cool, and store in an airtight container.

MANGO AND BANANA CHUTNEY

Steps:

• Saute onion in oil until clear, 4-5 minutes.
• Add mango and cook 2 minutes over medium heat.
• Add vinegar and oj and bring to simmer and simmer 10 minutes.
• Add everything else and bring back to a simmer.
• Remove from heat and cool if storing in fridge up to 2 weeks.
• Otherwise process safely for canning.

BANANA CHUTNEY

Steps:

• Peel bananas and chop into small pieces.
• Stone and chop the dates and chop the ginger.
• Put all the prepared ingredients in a pot with the vinegar, lime and orange zest and juice, and bring to a boil.
• Lower the heat and simmer, stirring occasionally with a wooden spoon for 30 minutes.
• Add the remaining ingredients and stir ober a low heat until the sugar has completely dissolved.
• Return to the boil and simmer, stirring frequently for a further 10-15 minutes, or until the chutney has reduced and thickened.
• Spoon the chutney into warmed sterilixed jars to within 3 mm of the top.
• Seal the jars and label.
• Store in a cool dark place for 1-2 months before using to allow the flavours to develop.