Does anyone have a cherry or mango chutney recipe?!
I would love a good recipe for a cherry or mango chutney!. Anyone!?!?
also, I was planning on using it in phylo shells with some cream cheese!.!.!.unless you have a different cheese in mind, or a different presentation all together!?
THANK YOU!Www@FoodAQ@Com
also, I was planning on using it in phylo shells with some cream cheese!.!.!.unless you have a different cheese in mind, or a different presentation all together!?
THANK YOU!Www@FoodAQ@Com
Answers:
Quick Mango Chutney
1 pound ripe mangoes
1/3 cup light brown sugar, packed
1/4 tsp ground fennel
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1/2 tsp salt
2/3 cup water
1/4 cup raisins
2 tsp cornstarch dissolved in 2 EBS water
2 tsp vegetable oil
1/2 tsp black or yellow mustard seed, crushed
* OPTIONAL: 2 TBS fresh lime juice to cut
sweetness, if you desire a less sweet chutney
Peel mangoes and cut in half!. Remove pit and discard!.
Cut flesh into 1/4 inch thick slices!.
Combine mango, sugar, fennel, cumin, pepper flakes,
salt, water and raisins in a saucepan and bring to
a boil!.
Cook over medium heat, partly covered, for 6 minutes
or until mango is soft and translucent!.
Stir in cornstarch and continue cooking until chutney
thickens!. Turn off heat!.
Heat the oil in a small skillet until hot!. Add mustard
seeds!. Let spice sizzle for 10 seconds then immediately
pour the entire contents of the pan over the chutney!.
Mix well and serve warm, at room temperature, or chilled!.
Keeps for a day at room temperature and 4 weeks
when refrigerated!.
Makes 2 cups!.
Mango Chutney
1 1/2 cups vinegar
1 1/2 cups brown sugar
5 cups diced or sliced mango
1 tablespoon minced garlic
2 tablespoons ground ginger
1 teaspoon ground coriander
1 tablespoon curry
1/4 teaspoon cayenne pepper
1 teaspoon salt
PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens!. Add all other ingredients, simmer for 5 minutes and remove from the heat!.
Let the mixture cool to room temperature and pack into jars!.
The chutney tastes better after about 2 weeks!. If you want to keep it longer, you can can it!.
Makes 8 CupsWww@FoodAQ@Com
1 pound ripe mangoes
1/3 cup light brown sugar, packed
1/4 tsp ground fennel
1/2 tsp ground cumin
1/4 tsp red pepper flakes
1/2 tsp salt
2/3 cup water
1/4 cup raisins
2 tsp cornstarch dissolved in 2 EBS water
2 tsp vegetable oil
1/2 tsp black or yellow mustard seed, crushed
* OPTIONAL: 2 TBS fresh lime juice to cut
sweetness, if you desire a less sweet chutney
Peel mangoes and cut in half!. Remove pit and discard!.
Cut flesh into 1/4 inch thick slices!.
Combine mango, sugar, fennel, cumin, pepper flakes,
salt, water and raisins in a saucepan and bring to
a boil!.
Cook over medium heat, partly covered, for 6 minutes
or until mango is soft and translucent!.
Stir in cornstarch and continue cooking until chutney
thickens!. Turn off heat!.
Heat the oil in a small skillet until hot!. Add mustard
seeds!. Let spice sizzle for 10 seconds then immediately
pour the entire contents of the pan over the chutney!.
Mix well and serve warm, at room temperature, or chilled!.
Keeps for a day at room temperature and 4 weeks
when refrigerated!.
Makes 2 cups!.
Mango Chutney
1 1/2 cups vinegar
1 1/2 cups brown sugar
5 cups diced or sliced mango
1 tablespoon minced garlic
2 tablespoons ground ginger
1 teaspoon ground coriander
1 tablespoon curry
1/4 teaspoon cayenne pepper
1 teaspoon salt
PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens!. Add all other ingredients, simmer for 5 minutes and remove from the heat!.
Let the mixture cool to room temperature and pack into jars!.
The chutney tastes better after about 2 weeks!. If you want to keep it longer, you can can it!.
Makes 8 CupsWww@FoodAQ@Com
Homemade Mango Chutney Recipe
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Ingredients
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
Method
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves!.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour!. Stir occasionally during cooking!.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars!. Process in a water bath 15 minutes!.
Makes 6 (1/2 pint) jars
Www@FoodAQ@Com
Print Options
Print (no photos)
Print (with photos)
Ingredients
2 cups sugar
1 cup distilled white vinegar
6 cups mangoes (4 to 5), peeled and cut in 3/4-inch pieces (See How to Cut a Mango)
1 medium onion, chopped (about 1 cup)
1/2 cup golden raisins
1/4 cup crystallized ginger, finely chopped
1 garlic clove, minced
1 teaspoon mustard seeds, whole
1/4 teaspoon red chili pepper flakes (hot)
Method
1 Combine sugar and vinegar in a 6 quart pot; bring to a boil, stirring until sugar dissolves!.
2 Add remaining ingredients and simmer, uncovered, until syrupy and slightly thickened, 45 minutes to 1 hour!. Stir occasionally during cooking!.
3 Pour into clean, hot jars leaving 1/2-inch headspace; close jars!. Process in a water bath 15 minutes!.
Makes 6 (1/2 pint) jars
Www@FoodAQ@Com