Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, mango and banana peel chutney- slow cook š„ š š¶. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
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Mango and banana peel chutney- slow cook š„ š š¶ is one of the most popular of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look fantastic. Mango and banana peel chutney- slow cook š„ š š¶ is something that I’ve loved my whole life.
To get started with this particular recipe, we must prepare a few ingredients. You can have mango and banana peel chutney- slow cook š„ š š¶ using 11 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Mango and banana peel chutney- slow cook š„ š š¶:
- Take 1 cup, chopped ripped mango
- Make ready 2 banana peel, scoop the inside out
- Make ready 1 cup brown sugar
- Take 4 clove garlic, finely chopped
- Get 1 tsp chilli powder or paprika
- Prepare 1 tbsp garam masala
- Make ready 1 tbsp minced ginger, finely chopped
- Get 1 tbsp stem ginger, finely chopped
- Get 4 tbsp vinegar
- Make ready 1 cinnamon stick
- Prepare 2-3 tbsp water
Peel the remaining banana, slice and stir into the chutney, together with the reserved mango chunks and raisins. This sweet, fruity chutney goes equally well with Onion Bhajis and with all Indian curries. Remove from heat and add remaining banana and mango, along with the raisins. To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container.
Steps to make Mango and banana peel chutney- slow cook š„ š š¶:
- Put all the ingredients together in a slow cooker.
1. I set mine to cook for 5 hours and occasionally stir them a couple of times.
1. After 5 hours in slow cooker it came out lovely and soft but there will be some big pieces so I use potato masher and mash up the big pieces of mango and stir them well again. Leave it to cool down and store in a clean jar. Delicious with popadoms and as a dipping sauce.
1. I set mine to cook for 5 hours and occasionally stir them a couple of times.
Remove from heat and add remaining banana and mango, along with the raisins. To make ginger juice: place peeled and chopped fresh ginger in a Magic Bullet type blender jar, add small amount of water (just enuf to blend), blend till liquefied and strain into glass container. Mango chutney was described as the ultimate in Indian condiments & excellent w/grilled meats (sauces too I have recently discovered). Best of all is that it's so easy to make in a std slow cooker. Cardamom Spiced Apricot & Rhubarb Chutney - Recipes from a Pantry.
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