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Lynn's Mango Chutney
1 teaspoon peanut or canola oil
1/2 red onion, diced
1 tablespoon fresh ginger, minced
1 Granny Smith apple, peeled, cored and diced
1 mango, peeled, seeded and diced
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup raisins
Sauté
onion and ginger in the oil, then add the diced apple and let it pick up some
color.
Add the mango, sugar, vinegar and raisins, then bring to a boil. Reduce
the heat and simmer for 5-10 minutes. Let cool
Mango Chutney 2
8 c Chopped mangoes or peaches
2 c Apple cider vinegar
1 c Raisins
1 sm Onion, chopped finely
3 lg Cloves garlic, finely minced or pressed .
1/4 ts Ground ginger*
2 Whole dried hot red chiles*
1/2 c Firmly packed brown sugar
In a 4 to 5-quart kettle, combine all ingredients.
Bring to a boil over medium-high heat, cover and simmer, stirring
occasionally, until mangoes are tender (about 20 minutes).
*Blend 1 teaspoon grated fresh ginger or 1/4 ts ground ginger and 1
or 2 small, dried whole hot red chiles, coarsely chopped. Continue simmering,
uncovered, stirring occasionally, as mixture thickens, for about 15-20 more
minutes.
Immediately ladle chutney into hot sterilized 1/2- pint canning
jars. Wipe rims clean and top with scalded lids, then screw on bands. Let cool
and test for seal. Store in a dark cool place. If you are not canning it, then
store in bottled jars in the refrigerator.
Mango Chutney 3
6 Mangoes, peeled and cut into
strips
1 qt Apple cider vinegar
2 c Granulated sugar
2 c Dark brown sugar
2 c Chopped onion
6 Cloves garlic, minced
4 ts Cracked black pepper
1/2 ts Salt
2 ts Hot red (cayenne) pepper
1 tb Cinnamon
1 tb Minced fresh ginger root
1/2 ts Ground cloves
2 ts Ground allspice
2 ts Ground mustard seeds
1 c Raisins
1 c Carrots
3 lb Granny Smith apples, peeled, cored and chopped
Combine all ingredients in a
large bowl and store overnight in the refrigerator.
The next day, put the mixture
in a large, heavy pan. Bring to a boil, reduce heat and simmer for 30 minutes or
until syrupy. Let cool, then refrigerate and use within a few days.
Or, for longer storage, ladle boiling-hot chutney into hot, clean pint or
half-pint canning jars, leaving 1/4 inch head space. Seal the jars with new two
piece canning lid, according to manufacturers directions and process in boiling
water bath for 10 minutes. Cool, label and store the jars.
Makes 4 to 6 cups.
Mango Chutney 4
2 lb Hard
green unripe mangoes
8 oz Golden raisins (1 cup) finely chopped
4 oz Cashew nuts; coarsely chopped
2 oz Fresh ginger; finely chopped
2 Fresh hot red peppers, pref Scotch Bonnet, finely chopped
2 c Light brown sugar
2 c Malt vinegar
Salt to taste
Peel
mangoes and cut into 1 inch cubes. Put into a heavy saucepan with all the other
ingredients; mix thoroughly and simmer, stirring from time to time, until the
mixture has thickened, about half an hour. Pour into sterilized jars. Use with
curries and cold meats.
Mango Chutney 5
1 1/2 lb Hard
green unripe mangoes, cut into medium-size dice
1 tb Salt
1/4 lb Ripe tamarinds
1 c Malt vinegar
1/2 c Light brown sugar
1/4 c Fresh ginger, peeled and chopped
1/4 c Seedless raisins
1/2 ts Ground allspice
3 Hot dried red peppers, roughly crumbled
Peel mangoes and cut flesh off the seeds.
Mix with salt and set aside for 2 hours.
Pick the shell off the tamarinds. Cover with * cup boiling water, allow to
stand for about half and hour, then force the pulp through a sieve. discard the
seeds.
Drain mangoes thoroughly, discard liquid and put into a large heavy
saucepan with the other ingredients; simmer, stirring from time to time, until
the mixture is thick and the mangoes are tender, about half and hour. The mango
pieces should not disintegrate.
Pour into sterilized jars. use with curries and cold meats
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- Jean Rostand
A married couple are well suited when both partners usually feel
the need for a quarrel at the same time.