BANANA & MANGO CHUTNEY
Mango chutney is probably as traditional with curries as rice. Try this delicious version with bananas and raisins.
Provided by Schwartz
Categories Side Dishes,
Yield 4-6
Number Of Ingredients 5
Steps:
- Place the vinegar, sugar, ginger, Salt, Garam Masala, Cinnamon, Garlic Granules and Cayenne Pepper in a small saucepan. Peel two of the bananas, slice and add to the saucepan. Remove the skin from the mango and cut the flesh into small chunks. Add half the chunks to the saucepan and reserve the remainder.
- Heat the banana mixture and simmer, uncovered, for 10 minutes, stirring occasionally until the mixture is thick and pulpy.
- Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins.
- Serve hot or cold. This sweet, fruity chutney goes equally well with Onion Bhajis and with all Indian curries and naan bread.
QUICK AND EASY BANANA MANGO CHUTNEY
I live on a hilltop in Costa Rica and have an over-abundance of mangoes and bananas growing wild all over our property - so when I found this wonderful recipe for Cuban Ahi with Banana-Mango Chutney by Chef Manami, I couldn't resist. It turned out wonderfully and I am posting the chutney by itself so I can group it in a separate cookbook. I've made some tweaks based on personal preference - but the original recipe is awesome. You can use just ripe bananas if you don't have green - but I like the texture when using both. Thank you, Manami!!!
Provided by Jostlori
Categories Chutneys
Time 20m
Yield 1 2/3 cups, 1 serving(s)
Number Of Ingredients 11
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
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
PAPAYA MANGO CHUTNEY
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
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
BANANA CHUTNEY
Make and share this Banana Chutney recipe from Food.com.
Provided by Missy Wombat
Categories Chutneys
Time 2h30m
Yield 1 1/4 kg
Number Of Ingredients 10
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.
MANGO AND PORT CHUTNEY
Make and share this Mango and Port Chutney recipe from Food.com.
Provided by Latchy
Categories Chutneys
Time 1h50m
Yield 5 cups
Number Of Ingredients 9
Steps:
- Combine ingredients in a large heavy-base saucepan; stir over heat without boiling; until sugar dissolves.
- Simmer uncovered, stirring occasionally, about 1-1/2 hours, or until mixture thickens.
- Spoon hot chutney into hot sterilised hars; seal while hot.
- Storage- In cool, dark place for about 6 months, refrigerate after opening.
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