How To make Mango Chutney (The Book Of Hot & Spicy Foods)
3 Barely ripe mangos
2 tb Corn oil
1 Piece ginger root, peeled,
-chopped (3/4") 1 Garlic clove, crushed
1 ts Salt
1/2 ts Hot chili powder
1/4 ts Cumin seeds
1/2 ts Fenugreek
1 1/4 c Malt vinegar
1/2 c Seedless raisins
1 tb Lemon juice
1 1/2 c Light-brown sugar
Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds.
How To make Mango Chutney (The Book Of Hot & Spicy Foods)'s Videos
Exotic Jamaican Mango Chutney - Mad Hungry with Lucinda Scala Quinn
Lucinda Scala Quinn dices mango, red pepper, garlic, ginger and onion to simmer with raisins and vinegar for a mango chutney.
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Exotic Jamaican Mango Chutney - Mad Hungry with Lucinda Scala Quinn
Sweet & Spicy Raw Mango Chutney with no refined sugar | कच्चे आम कि खटटी - मीठी चटनी
The Sweet and Spicy Raw Mango Chutney is a favourite accompaniment to most Indian meals. Each region of India has a specific way of making it. But I like it just the way my mother always makes it. Super delicious.
This Chutney is a must-try recipe when raw mangoes are in season. Raw mangoes are packed with minerals and vitamins and is really good to beat the summer heat.
This can be had alongside with vegetables and breads like Parantha , Puri, Rice or as a spread oven toasted bread.
Music Copyright - This music file was downloaded from the
How to make Mango Chutney and mango Pachadi | Mango Coconut Chutney | Mango Pachadi | Chutney Recipe
Mango Chutney | Mango Coconut Chutney | Mango Pachadi | Chutney for Idli | Chutney Recipe
#mangochutney #coconutchutney #rawmangococonutchutney #coconutmangopachadi #sidedishes #chutneyrecipe #homecookingshow #rawmangorecipe #sidedishforrice #pachadi #mangopickle
Prep Time: 5 mins
Cook Time: 5 mins
Servings: 5-6
To Make Coconut Mango Pachadi
Raw Mango Pieces - 1 Cup
Grated Coconut - 3/4 Cup
Turmeric Powder - 1/4 Tsp
Salt - 1 Tsp
Red Chilli Powder - 2 Tsp
Cumin Seeds - 1 Tsp
Water - 2 Tsp
Tempering
Oil - 2 Tsp
Chana Dal - 1 Tsp
Urad Dal - 1 Tsp
Cumin Seeds - 1/2 Tsp
Mustard Seeds - 1/2 Tsp
Red Chilli - 5 Nos
Asafoetida powder - 1/2 Tsp
Curry Leaves
Method:
1. Wash and peel the skin off the mango and chop it into small pieces.
2. Put them in a mixer jar and add the grated fresh coconut, salt, turmeric powder, chilli powder and cumin seeds too.
3. Add a very little water for the free movement inside the mixer jar.
4. Grind them all into a slightly coarse mixture. Transfer it to a bowl.
5. For the tempering, pour oil in a small pan and add chana dal, urad dal, cumin seeds, mustard seeds and saute.
6. Once the mustard seeds start splattering, add the red chillies, curry leaves and asafoetida.
7. Mix well and saute. Transfer it to the ground pachadi.
8. Mix again and your easy peasy Coconut Mango Pachadi is ready to be enjoyed along with hot rice and ghee or even dosas sometimes.
Hello Viewers,
Today we are going to see one interesting side dish recipe for rice. This is Kobbari Mamidikaya Pachadi which is an instant pachadi. This is best when had with hot steaming rice and ghee. The main ingredients for this pachadi are fresh coconut and mango. Use only sour mangoes to get the best out of this recipe. The making process is also very simple and easy and can be literally made within 10 mins. Since we use coconut in this dish, the pachadi cannot be stored for a much longer time. You can refrigerate and consume within a day from the time of preparing the pachadi. So do try this yummy, comforting pachadi and try it with rice or dosa if you like.
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Cooking the Harvest: Mango Chutney
Major Grey's Chutney is traditionally made with tamarind and onion, but this version is great in a pinch when you can't find an authentic bottled version at your local grocery store. I make this when mangos go on sale. Pure indulgence as, other than the garlic and cayenne, nothing in it is local!
Note: this is a second upload as I realized I forgot the music in the first one!
Mango Chutney
Adapted from Mango Chutney in “Hot & Spicy Foods” by Louise Steele
Makes about 28 oz (or 3 1/2 8oz jars – put the 1/2 jar in the fridge rather than canning it).
Can easily be doubled.
1 1/2 lbs chopped mango pieces (about 6-7 large ripe mangos)
One 3/4″ piece ginger root, grated
1 clove garlic, minced
1 tsp salt
1/2 tsp cayenne pepper (less if you don’t like spicy)
1/4 tsp cumin seeds
1/2 tsp ground fenugreek
1 1/4 cups apple cider vinegar
1/2 cup raisins
1 tbsp lime juice
1 1/4 cup light brown sugar
Peel and slice mangos into small dice. Heat mangos and spices in a heavy pot over medium heat. Cook gently until heated through while stirring, about 2 minutes. Stir in vinegar, raisins, lime juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35 – 40 minutes or until liquid thickens and becomes syrupy and mango look translucent, stirring frequently.
Pour into 8 oz canning jars, filling to 1/4 inch head space. Process in water bath canner for 10 minutes, or longer, adjusted for your altitude.
Note: while this recipe did not come from a “tested recipe” site, it did come from a book that directed how it should be canned. I've been making it for years.
Other tested mango chutney recipes: The All New Ball Book of Canning and Preserving, Mango Chutney, page 154. More sugar, less vinegar than my recipe. Might be relying on the sugar as a preservation agent.
Ball Complete Book of Home Preserving, Mango Chutney, page 245. Contains onion, limes, oranges and lemons, plus clove, cinnamon, allspice. VERY different flavor profile than mine.
National Center for Home Food Preservation, much larger recipe than mine:
Stainless trivet that I use in my canning pot:
Mango Chutney खट्टी मीठी आम की चटनी लौनजी | Kunal Kapur Indian Chutney Recipes | Launji Sweet & Sour
India's gift to the world in food is Mango Chutney. Enjoy this quick, easy & fun recipe with bread, roti, rice, cheese and so much more.
For the written recipe -
#MangoChutney #mango #chutney #chef #cooking #recipe #KKitchen #KunalKapurRecipes #Summers #MangoRecipes #ChefKunalKapoor #ChefKunalKapur
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