Mango Ginger Chutney Recipes
GINGER MANGO CHUTNEY
Steps:
- Pop the mango, while still in the container, into the freezer for at least 2 hours.
- While the mango is freezing, wash the mason jar and lid thoroughly.
- In a small saucepan, over medium-low heat, add ginger preserves and cayenne pepper. Once the preserves begin to boil, turn off the heat and pull saucepan off to the side. Stir in frozen mango and salt. When the chutney is at room temperature, pour it into the jar and cover with a lid. Place in refrigerator.
- Chutney will last up to 1 month in refrigerator.
SPICY MANGO GINGER CHUTNEY
Here is a good recipe for chutney posted by request. This has a nice gingery flavor. Great with rice and Indian curries! Chutneys are very popular in England too.
Provided by Sharon123
Categories Chutneys
Time 1h15m
Yield 8 pints
Number Of Ingredients 10
Steps:
- Force mangoes, onion, gingerroot, and garlic through food chopper, using coarse blade.
- Add remaining ingredients and let stand overnight.
- Bring to boil and boil rapidly until thick.
- Pour into hot sterilized pint jars, and seal.
- Makes about 8 pints.
- Enjoy!
Nutrition Facts : Calories 1506.8, Fat 1.7, SaturatedFat 0.3, Sodium 971.9, Carbohydrate 386.4, Fiber 17, Sugar 342.8, Protein 10.2
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