Grilled Sweet Onion And Mango Chutney Recipes

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GRILLED SWEET ONION-AND-MANGO CHUTNEY



Grilled Sweet Onion-And-Mango Chutney image

OMG!!!! This is sooo good I've been eating it plain. This is from the May 2013 edition of Southern Living, and it's incredible. The only differences is that the original recipe calls for 1/3 cup chopped cilantro (which I hate and so omitted) and to grill the mangoes. Well, I like my mangoes just this side of spoiled (super super ripe) so they didn't need grilling, but if you are using less ripe mangoes you'll probably want to grill them, too. This is just too YUMMY.

Provided by Carol in Cabo

Categories     Fruit

Time 30m

Yield 6 serving(s)

Number Of Ingredients 11

2 large sweet white onions, cut into 1/2 inch slices
2 mangoes, peeled and cut into 1/2 slices
2 tablespoons olive oil
1/2 cup white vinegar
1/3 cup packed light brown sugar (I used Splenda)
2 tablespoons minced fresh ginger
1 teaspoon lime zest
1/2 teaspoon table salt
1 jalapenio pepper, seeded and minced
1/3 cup chopped cilantro (if you must)
2 tablespoons fresh lime juice

Steps:

  • Preheat grill to 350, brush mango (if not perfectly ripe) and onion with olive oil. Grill onions about 4 minutes per side until soft and grill marks appear. If grilling mangoes try 2 minutes per side.
  • Remove from grill and let set for 15 minutes.
  • Add vinegar, sugar, ginger, lime zest and salt to pan, bring to boil and then reduce to simmer for 5 minutes. Add jalapenio and simmer another 5 minutes. Remove from heat and transfer to a bowl.
  • Chop onion and mango and stir into the vinegar mixture. Add lime juice (and cilantro if you must), and stir.
  • Enjoy all the deliciousness! The magazine suggested serving with anything grilled.

Nutrition Facts : Calories 180.6, Fat 5, SaturatedFat 0.8, Sodium 202.2, Carbohydrate 34.4, Fiber 2.7, Sugar 29.5, Protein 1.6

GRILLED HOT DOGS WITH MANGO CHUTNEY AND RED ONION RELISH



Grilled Hot Dogs with Mango Chutney and Red Onion Relish image

Provided by Pam Anderson

Categories     Beef     Mustard     Onion     Fourth of July     Backyard BBQ     Mango     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 6

1 (9-ounce) jar mango chutney (such as Major Grey's), any large pieces chopped
1/2 cup chopped red onion
1/4 cup chopped fresh cilantro
1 tablespoon Dijon mustard plus additional for serving
8 beef hot dogs
8 hot dog buns, opened

Steps:

  • Mix chutney, onion, cilantro, and 1 tablespoon mustard in bowl. DO AHEAD_Can be made 1 day ahead. Cover; chill._
  • Prepare barbecue (medium-high heat). Grill hot dogs and buns until heated through and grill marks form, 2 to 3 minutes per side for hot dogs and about 1 minute per side for buns. Transfer buns to plate. Place 1 hot dog in each bun. Add mustard and relish; serve.

MANGO AND RED ONION CHUTNEY



Mango and Red Onion Chutney image

Categories     Condiment/Spread     Sauce     Fruit Juice     Fruit     Ginger     Onion     Vegetable     Side     Sauté     Vegetarian     Mango     Curry     Bell Pepper     Fall     Summer     Vegan     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 7 cups

Number Of Ingredients 11

1/4 cup olive oil
2 medium red onions, cut into 1/2-inch cubes
1 red bell pepper, cut into 1/4-inch dice
1/4 cup minced peeled fresh ginger
4 mangoes (3 lb), peeled and cut into 1/2-inch cubes
1 cup canned unsweetened pineapple juice
1/2 cup cider vinegar
1/2 cup packed light brown sugar
1 tablespoon curry powder
1 1/2 teaspoons dried hot red pepper flakes
Coarsely ground black pepper

Steps:

  • Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onions, stirring frequently, until softened. Add bell pepper and ginger and sauté, stirring, 1 minute.
  • Stir in mangoes, pineapple juice, vinegar, brown sugar, curry powder, and red pepper flakes. Simmer,stirring occasionally, until thickened, about 15 minutes. Season with salt and coarse pepper, then cool. Serve chutney at room temperature.

SWEET ONION MANGO CHUTNEY



Sweet Onion Mango Chutney image

A great accompaniment to all varieties of Indian curries. I use dried mangoes which are easier to find and much more convenient to work with. Sweet onions are a great addition and add to depth of flavor.

Provided by HuldaW

Categories     Mango

Time 3h20m

Yield 12 jars, 144 serving(s)

Number Of Ingredients 9

2 (20 ounce) packages sweetened dried mango
2 large sweet onions
8 ounces raisins
2 cups apple juice
1/2 cup white wine vinegar
4 garlic cloves
1 teaspoon hot dry mustard
1 teaspoon ground coriander
2 tablespoons dry crushed red pepper

Steps:

  • Coarsely chop dried mango. Coarsely chop sweet onions. Force garlic cloves through press. Combine all ingredients in large heavy pot and simmer 2 1/2 to 3 hours (less time means chunkier consistency. Stir often to keep from scorching on bottom of pot.
  • Spoon hot chutney into sterilized jars and put canning lids on loosely as will seal tightly as cools. Will keep for quite a long time. Store in refrigerator.

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