Spicy Mango Chutney Asda Good Living Recipes

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SPICY MANGO CHUTNEY - RECIPE



Spicy Mango Chutney - Recipe image

A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.

Provided by Mike Hultquist

Categories     Main Course     Salsa

Time 30m

Number Of Ingredients 13

2 tablespoons vegetable oil
1 small sweet onion (chopped)
1 medium red bell pepper (chopped)
2 serrano peppers (chopped)
1 teaspoon chopped fresh ginger
1 tablespoon yellow curry powder
1 teaspoon turmeric
1 teaspoon paprika
3 cups fresh chopped mango
Juice from half an orange
1 tablespoon apple cider vinegar
1 tablespoon sugar
Pinch of sea salt

Steps:

  • Heat a pot to medium heat and add the olive oil.
  • Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
  • Add the seasonings and cook another minute, stirring.
  • Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
  • Enjoy!

Nutrition Facts : Calories 24 kcal, Carbohydrate 3 g, Sodium 1 mg, Sugar 3 g, ServingSize 1 serving

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

This spicy mango chutney is a delicious way to enjoy fresh mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices bursting with fresh flavor. Perfect to use as a sandwich spread, over that perfect roast, or just on its own over toast.

Provided by Veena Azmanov

Categories     Breakfast     Dinner     Lunch

Time 40m

Number Of Ingredients 12

1 lb Mango (semi-ripe, grated (3 cups))
1 cup White sugar
2 tbsp Water
1/4 cup Ginger
2 Red chilies (fresh, sliced)
1 tbsp Red chili flakes (hot or sweet)
3 inch Cinnamon stick
1 Star anise
2 Cardamom pods
3 Cloves
2 tbsp White vinegar
1/4 tsp Salt

Steps:

  • PMangoes - Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
  • Combine - In a medium saucepan or pan over medium heat add all ingredients. Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
  • Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often. Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
  • Simmer - Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick. Pro tip - You can even throw in a handful of raisins for added sweetness.
  • Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.

Nutrition Facts : Calories 147 kcal, Carbohydrate 37 g, Protein 1 g, Sodium 91 mg, Fiber 1 g, Sugar 34 g, ServingSize 1 serving

SPICY MANGO CHUTNEY | ASDA GOOD LIVING



Spicy mango chutney | Asda Good Living image

It's easy to make your own homemade chutney. This recipe makes 4 jars which you can mature or give as gifts

Provided by Asda Good Living

Categories     Sides

Time 2h10m

Number Of Ingredients 10

3 slightly under-ripe mangoes (850g when peeled and stoned)
2 Bramley cooking apples, peeled and cored
150g dried apricots
25g fresh root ginger (peeled weight), grated
3 red chillies, de-seeded and finely chopped
1 large onion, chopped
1 level tsp salt
700ml white wine vinegar
500g Demerara sugar
Jars - you'll need enough to hold 1.5 litres of chutney

Steps:

  • Cut the mangoes, apples and apricots into 1cm pieces. Put in a preserving pan or very large saucepan with the ginger, chillies, onion, salt and vinegar. Bring to the boil, stirring occasionally, and simmer, uncovered, for 25 minutes.
  • Add the sugar and stir until it dissolves completely. Simmer, stirring occasionally, for 1 hour 10 minutes.
  • To test if the chutney is ready, draw a wooden spoon across the base of the pan - if you can see the base for a few seconds, it's thick enough. As the mixture thickens, stir more often so it doesn't catch on the bottom of the pan.
  • Half an hour before it's ready, pre-heat the oven to 140C/120C Fan/Gas 1.
  • Prepare the jars. Wash the jars and lids in hot soapy water. Rinse and put in the oven open-side down on a baking tray lined with triple thickness kitchen paper for 20 minutes. Or sterilise the jars and lids by putting in a dishwasher on a hot wash.
  • Spoon into hot jars, put on the lids, then label when cool. Leave to mature for at least 4 weeks before eating. Once opened, keep in the fridge and eat within 3 weeks.

Nutrition Facts : Calories 79 kcal, Fat 0.1 grams, SaturatedFat 0.0 grams, Sugar 16.4 grams, ServingSize 73g grams

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

Make and share this Spicy Mango Chutney recipe from Food.com.

Provided by MsPia

Categories     Mango

Time 40m

Yield 2 cups

Number Of Ingredients 10

2 mangoes, 1 pound each
2 teaspoons garlic, fresh and minced
2 teaspoons ginger, fresh and minced
2 tablespoons cider vinegar
1/2 cup dark brown sugar
1/2 cup golden raisin
1 tablespoon fresh lime juice
2 teaspoons coarse Dijon mustard
1/4 teaspoon salt
1/8 teaspoon hot chili paste, such as Sambal

Steps:

  • Peel the mangoes, diced the flesh into small cubes and set aside.
  • Simmer the garlic, ginger, vinegar and brown sugar in a small sauce pan for 10 minutes.
  • Add mangoes, raisins, lime juice, mustard, salt and Sambal.
  • Continue to simmer for 20 minutes.
  • Refrigerate. (This chutney will keep refrigerate for up to 1 week).

Nutrition Facts : Calories 470.1, Fat 1, SaturatedFat 0.2, Sodium 386.3, Carbohydrate 120.9, Fiber 5.7, Sugar 105.4, Protein 2.9

SPICY MANGO CHUTNEY



Spicy Mango Chutney image

Our classic mango chutney has all the wonderful tropical ingredients you'd expect -- fruit, hot pepper, ginger, lime, and spices.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 6 half-pint jars

Number Of Ingredients 10

15 cloves
15 pink peppercorns
2/3 cup distilled white vinegar
2 cups finely diced red onion (about 1 large onion)
1 teaspoon crushed red-pepper flakes
1 1/2 teaspoons kosher salt
2 cups sugar
2 tablespoons finely grated peeled fresh ginger
3 tablespoons finely grated lime zest, plus 2/3 cup fresh lime juice (from about 4 limes)
7 mangoes, (7 1/2 pounds total) peeled, pitted, and cut into 1/2-inch chunks

Steps:

  • Cut a 4-inch square of cheesecloth. Place cloves and peppercorns in center, and form a bundle; secure with kitchen twine. Place bundle in a low-sided 6-quart saucepan. Add vinegar, red onion, red-pepper flakes, salt, and sugar. Bring to a boil, then reduce heat to medium-low and simmer 15 minutes, stirring occasionally.
  • Stir in ginger, lime zest and juice, and mangoes. Continue to simmer over medium until mangoes begin to soften and liquid has thickened, about 40 minutes. Remove from heat. Transfer to a large bowl set over an ice-water bath to cool; refrigerate in an airtight container up to 1 month.

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