[Bethie] 2 Types of Mango Chutney

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* Exported from MasterCook *

 

Mango Chutney

 

Recipe By : Natural Land

Serving Size : 1 Preparation Time :0:00

Categories : Canning, Preserves, Etc. Fruit

 

Amount Measure Ingredient -- Preparation Method

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4 firm ripe mangoes -- peeled and diced

1/2 cup vinegar

1/2 cup sugar

1/2 cup raisins -- chopped

1 tablespoon ginger root -- minced

1 tablespoon dry mustard

4 garlic cloves -- chopped

1/4 teaspoon nutmeg

1/4 teaspoon hot sauce

 

Combine all ingredients in a large heavy saucepan. Bring to a boil, reduce heat

to low, and simmer, uncovered, for 30 minutes, stirring occasionally.

 

Makes about 3 cups.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Natural Land

website.

 

* Exported from MasterCook *

 

Mango Coriander Chutney

 

Recipe By : Natural Land

Serving Size : 1 Preparation Time :0:00

Categories : Canning, Preserves, Etc. Fruit

 

Amount Measure Ingredient -- Preparation Method

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1 cup dried mango

1 cup hot water

1 teaspoon ground coriander

1/2 teaspoon ground ginger

2 teaspoons orange marmalade

1/4 teaspoon ground cloves

 

In a small bowl, soften mango in hot water for 15 minutes. Drain off half of

the water. In a food processor or blender, combine mango water mixture,

coriander, ginger, marmalade and cloves. Pulse mango until chutney is blended,

but slightly chunky. Chutney can be stored, refrigerated for up to one week.

 

*NOTE*

This chutney comes from the " Mango Coriander Chutney with Grilled Plantains "

recipe.

 

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NOTES : This recipe is brought to you via the courtesy of the Natural Land

website.