The taste and smell of Mango have divine aromas, and it is used in many ways and dishes or drinks.
At the same time, the list of its medicinal properties is to be respected. Because of all these features, Mango is called the king of fruits.
According to some data, Mango has been cultivated for almost 4000 years.
It is assumed that Mango from India in the 5th century BC spread to other parts of tropical Asia, and after the Portuguese brought it to Brazil, it began to spread throughout the rest of the world.
The Mango tree is extremely long-lived and can live up to 300 years.
Mango is an evergreen plant that can grow up to 18 meters in height, although there are some reports of trees nearly 30 meters tall.
The size of the Mango fruit depends on the species, and in some, it can reach a weight of almost two and a half kilograms per fruit.
So far, it has been determined that there are thirty-five species of mangoes, with about five hundred subspecies.
The color of the ripe fruit varies from grainy yellow to completely green.
Mango: medicinal properties
In addition to being tasty and sweet, Mango is a nutritious fruit with up to seventy calories, fifteen grams of carbohydrates, and 1.5 grams of fiber per 100 grams. It is rich in vitamin C and also contains vitamins A and E.
In addition, it contains magnesium, calcium, iron, and potassium as minerals.
Eating Mango improves vision, reduces the risk of cancer, improves the quality of the skin, and has a very beneficial effect on anemia.
A few facts about chutney
Chutney is usually spiced and fragrant and can have a variety of flavors.
It is prepared from vegetables, fruits, or herbs.
The role of chutney on the table can be to highlight a special profile of the dish it is served with or simply as a balance in a series of dishes.
Spice or vinegar is added with fruit chutneys to balance the natural sweetness.
Mango chutney
Ingridiens:
400 grams of sugar
2 kilograms of ripe Mango cut into one-centimeter cubes
2 dl of vinegar
25 grams of finely chopped blackcurrant
80 grams of raisins
40 grams of finely chopped ginger
1 minced garlic clove
3 grams (1 teaspoon) of whole mustard seeds
1 gram (1/4 teaspoon) red pepper powder
Method:
Pour sugar and vinegar into a deep bowl. Cook until it boils. Stir to dissolve the sugar.
Add mango cubes, chopped onion, raisins, finely chopped ginger, minced garlic, whole mustard seeds, and red pepper powder. Cook for up to an hour until thickened.
It is important to stir occasionally during cooking.
Pour the finished Mango chutney into jars.
Without preserving the jars in boiling water, Mango chutney will remain usable for a month in the refrigerator.
List of fruit chutneys to replace Mango chutney
Mango Chutney is among the most popular fruit chutneys, so our list of alternative fruit chutneys had to be carefully compiled.
You will see, on this list, some fruits are also highly valued for their properties.
Peach
Peach has exotic, sharp aromas. It is mentioned in a Chinese written source from the 10th century BC.
According to that testimony, the smell and taste of this fruit were a favorite of the then emperor.
The peach is reddish-yellow, overgrown with hairs, and round in shape.
Peach contains a large percentage of water and is low in calories.
It contains vitamins C, A, B, and E and minerals calcium, magnesium, selenium, potassium, iron, and phosphorus.
It also contains essential oils, proteins, mineral salts, vegetable fibers, beta-carotene, organic acids, and vegetable fats.
Peach chutney
Ingridiens:
One kilogram of fresh peaches, peeled and cut into one-centimeter cubes
25 grams of finely chopped onion
1 gram (1/4 teaspoon) of ground ginger
4 grams (1 teaspoon) of grated fresh ginger
4 grams (1 teaspoon) of ground cinnamon
100 ml of vinegar
100 grams of sugar
2 minced garlic cloves
Method:
Pour vinegar and sugar into a bowl. Bring to a boil. Stir to dissolve the sugar.
Add the peaches, garlic, onion, ginger, and cinnamon. Cook for about half an hour or until thickened.
Pour into sterilized jars and cover to stand at room temperature.
Apricot
There is evidence that Apricot has been used in food since prehistoric times.
The Latin name Prunus Armeniaca suggests that this fruit is native to Armenia, but there are theories that it originated in a region in Central Asia.
The modern apricot varieties in use today are believed to have evolved from a variety created in India 3,000 years ago.
Apricot contains potassium, magnesium, phosphorus, and calcium. Of the vitamins, it contains vitamins C, A, B, and E.
The potassium enables the heart muscle to work more easily.
Due to its beta-carotene content, it successfully protects the skin in the summer months from excessive exposure to the sun’s rays. Improves vision due to the influence of vitamins A and E.
Apricot chutney
Ingridiens:
One kilogram of fresh Apricots, peeled and cut into one-centimeter cubes
15 ml of olive oil
25 grams of finely chopped onion
8 grams (2 teaspoons) of grated fresh ginger
4 grams (1 teaspoon) of ground cinnamon
2 grams (1/2 teaspoon) salt
200 ml of vinegar
100 grams of sugar
1 minced garlic clove
Method:
Pour vinegar and sugar into a bowl. Bring to a boil. Stir to dissolve the sugar.
Add Apricot, olive oil, salt, garlic, onion, ginger, and cinnamon.
Cook for about half an hour or until thickened.
Pour into sterilized jars and cover to stand at room temperature.
Cranberry
Cranberries are mostly grown in North America. The berry is red in color, hard, and has a sour taste.
It is very popular for Thanksgiving and Christmas meals in Canada and the United States.
Cranberries contain antioxidants, which have antibacterial and antiseptic medicinal properties.
Of the many vitamins it contains, the highest percentages are vitamins C, E, and A. The most minerals are magnesium, calcium, iron, and potassium.
Cranberry chutney
Ingridiens:
1 kilogram of cranberries
100 ml of water
80 grams of raisins
400 grams of sugar
25 grams of finely chopped onion
1 minced garlic clove
8 grams (2 teaspoons) of grated fresh ginger
4 grams (1 teaspoon) of ground cinnamon
100 ml of vinegar
2 grams (1/2 teaspoon) salt
1 gram (1/4 teaspoon) of ground cloves
1 gram (1/4 teaspoon) ground coriander
Method:
Pour water, vinegar, and sugar into a bowl. Bring to a boil. Stir to dissolve the sugar.
Add cranberries, raisins, finely chopped onion, garlic, ginger, cinnamon, salt, cloves, and coriander.
Cook for about forty minutes or until the mixture thickens.
Pour into sterilized jars and cover to stand at room temperature.
Fig
Figs have a high content of antioxidants, phytonutrients, and vitamins, ensuring the human body’s vitality.
One hundred grams of figs contain only seventy-four calories.
Of the vitamins, it has the most B vitamins, but it also contains vitamins A, K, and E.
By consuming figs, a normal blood sugar level is ensured, and brain functions run smoothly.
It also regulates blood pressure and normalizes the rhythm of the heart muscle.
Fig chutney
Ingridiens:
300 grams of chopped fresh figs
100 grams of sugar
120 ml of vinegar
1 apple cut into cubes
2 grams (1/2 teaspoon) salt
25 grams of finely chopped onion
1 minced garlic clove
80 grams of raisins
4 grams (1 teaspoon) of ground cinnamon
Method:
Pour vinegar and sugar into a bowl. Bring to a boil. Stir to dissolve the sugar.
Add figs, raisins, finely chopped onion, garlic, cinnamon, and salt.
Cook for about forty minutes or until the mixture thickens.
Pour into sterilized jars and cover to stand at room temperature.
Melon
Melon contains ninety-five percent water and is very low in calories and fat.
Vitamin C affects the strengthening of immunity, and vitamin B helps to cleanse the body of toxins.
In addition, melon successfully regenerates the skin.
Melon chutney
Ingridiens:
1 melon
250 ml of water
80 grams of raisins
2 oranges
50 ml of vinegar
400 grams of sugar
2 grams (1/2 teaspoon) salt
25 grams of finely chopped onion
1 minced garlic clove
1 green bell pepper
Method:
Pour water, vinegar, and sugar into a bowl. Bring to a boil. Stir to dissolve the sugar.
Cut the melon in half. Remove the seeds, peel the skin, and cut it into cubes. Peel the orange and cut it into cubes. Cut the peppers in half. Remove the seeds and dice them.
Add melon, raisins, finely chopped onion, garlic, salt, green bell pepper, oranges. Cook for about forty minutes or until the mixture thickens.
Pour into sterilized jars and cover to stand at room temperature.
Nectarine
Nectarines contain a large percentage of vitamins C, A, K, and E and vitamins from the B group.
In addition, they contain potassium, magnesium, calcium, and phosphorus as minerals.
Nectarine strengthens immunity, has a preventive effect on the work of the cardiovascular system, improves digestion, and regenerates the skin.
Nectarine chutney
Ingridiens:
1 kilogram of nectarines
150 ml of vinegar
200 grams of sugar
125 grams of raisins
2 grams (1/2 teaspoon) salt
25 grams of finely chopped onion
1 minced garlic clove
8 grams (2 teaspoons) of grated fresh ginger
Method:
Pour vinegar and sugar into a bowl. Bring to a boil. Stir to dissolve the sugar. Dice the nectarines.
Add nectarines, raisins, finely chopped onion, garlic, ginger, and salt. Cook for about forty minutes or until the mixture thickens.
Pour into sterilized jars and cover to stand at room temperature.
Apple
About seven and a half thousand varieties of apples are grown. It originates from Central Asia.
Juicy apple fruit, apart from being very tasty, also has many medicinal properties.
Apple is a good source of natural fiber, and its soluble fiber helps the body lower cholesterol and high blood pressure. In addition, both the soluble and insoluble fibers improve digestion.
Eating apples improves the immune system and reduces sugar absorption in the blood, thereby improving blood sugar levels.
It contains antioxidants and has a preventive effect in preventing malignant diseases.
Apple chutney
Ingridiens:
1.5 kilograms of cooking apples, piled and diced
500 grams of raisins
750 grams of sugar
700 ml of vinegar
100 grams of finely chopped onion
8 grams (2 teaspoons) of grated fresh ginger
6 grams (2 teaspoons) of whole mustard seeds
4 grams (1 teaspoon) of salt
Method:
Add all ingredients to a deep bowl at once. Cook at 180°C, stirring often.
Cook for forty minutes or until thickened.
Pour into sterilized jars and cover to stand at room temperature.
Papaya
Papaya is native to the tropics of America. Papayas with yellow flesh or red flesh are usually grown. Papaya bears fruit three years after it is planted.
It has been noticed that in Florida, in the Everglades, always after a hurricane in the areas that have been cleared due to the disaster, papaya thrives very well and spreads profusely.
However, in a dense forest, papaya disappears over time because there are no conditions for it to regenerate.
Papaya chutney
Ingridiens:
1 kilogram of half-ripe papaya, peeled with seeds removed and cut into cubes
250 grams of sugar
250 ml of vinegar
10 grams of grated fresh ginger
1 finely chopped chili pepper
2 grams (1/2 teaspoon) salt
200 grams of finely chopped onion
2 minced garlic cloves
Method:
Add vinegar, sugar, ginger, onion, garlic, chili peppers, and salt in a deep bowl. Cook until it boils. Add the papaya.
Cook for forty minutes or until thickened.
Pour into sterilized jars and cover to stand at room temperature.
Pineapple
Pineapple comes from the Caribbean.
It belongs to the group of subtropical fruits, which also includes banana, Mango, kiwi, papaya, and coconut.
One hundred grams of pineapple contains 50 calories because about eighty-six percent of the fruit is water.
Eating pineapple strengthens immunity, revitalizes the skin, and is beneficial for digestion.
Pineapple chutney
Ingridiens:
2 pineapples, peeled, cleaned, and diced
250 grams of finely chopped onion
1 minced garlic clove
175 ml of apple cider vinegar
2 finely chopped chili peppers
250 grams of sugar
2 grams (1/2 teaspoon) salt
4 grams (1 teaspoon) of turmeric
40 grams of finely chopped ginger
3 grams (1 teaspoon) of whole mustard seeds
30 ml sunflower oil
Method:
Heat the oil in a pan. Add onion, garlic, mustard seeds, turmeric, and chili peppers. Cook for about five minutes.
Add pineapple, apple cider vinegar, sugar, and salt. Cook for forty minutes or until thickened.
Pour into sterilized jars and cover to stand at room temperature.
Sour cherry
The pigments that give Sour Cherry its deep red color with their antioxidant properties prevent cell mutations and thus protect against malignant diseases.
Sour Cherry reduces the risk of heart attack and stroke.
It improves eyesight, and the high percentage of potassium that promotes the expulsion of fluids from the body lowers blood pressure.
It reduces the risk of thrombosis because it contains coumarin, which prevents blood clotting.
It relieves complaints of rheumatic processes by reducing inflammatory processes in the body.
It reduces the amount of uric acid and thus affects the preventive prevention of gout or reducing the discomfort caused by this disease.
Sour cherry chutney
Ingridiens:
1 kilogram of sour cherries
25 grams of butter
400 grams of sugar
150 grams of finely chopped onion
1 minced garlic clove
6 grams (2 teaspoons) of whole mustard seeds
40 ml of vinegar
1 bay leaf
1 cinnamon stick
Method:
Melt butter in a bowl and add onion, garlic, and salt. Cook for ten minutes.
Add sugar, mustard seeds, cinnamon stick, and bay leaf. Cook for two to three minutes. Add vinegar and sour cherry.
Cook for forty minutes or until thickened.
Pour into sterilized jars and cover to stand at room temperature.
Plum
Plum belongs to the group of fruits that includes apricots, peaches, and nectarines.
They originated in China, from where they first spread to Japan and later reached Europe and America. It is assumed that today there are around 2000 known varieties of plums.
Many species contributed to the different shapes of the fruits and the color of the shell and flesh. Plums can be small or large fruits.
Their shell color varies from red, purple, green, and orange to yellow.
And the meat is different in different species. Some plums have watery flesh, while some have a dry and denser structure.
The color of the meat also varies and can be orange, pink, or yellow.
The taste can be astringent, sweet, or with hints of acidity.
One hundred grams of Plum contains 11 grams of carbohydrates, 10 grams of sugar, 1 gram of protein, and 1 gram of fiber.
In addition, Plum contains vitamins from groups B, C, A, and K. Of the minerals, there is the most phosphorus, copper, potassium, and magnesium.
Plums successfully regulate the functions of the digestive tract because they contain a high percentage of soluble and insoluble fibers.
Plum chutney
Ingridiens:
2 kilograms of plums
1 kilogram of sweet peppers (Roasting Pimentos)
250 grams of sugar
400 grams of sliced onion
400 ml aceto balsamico
10 grams of freshly grated ginger
2 finely chopped chili peppers
3 minced garlic cloves
4 grams (1 teaspoon) of ground cinnamon
2 grams (1/2 teaspoon) of ground cloves
Method:
Roast the sweet peppers, peel them, remove the seeds, and cut them into smaller pieces.
Next, clean the pits from the plums and cut them into quarters.
Place plums, sweet peppers, chili peppers, onions, garlic, and aceto balsamico in a bowl.
Cook for forty minutes at a temperature of 180°C. Add sugar, cinnamon, cloves, and ginger. Cook for another ten minutes.
Pour into sterilized jars and cover to stand at room temperature.
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