Type what you have

Ingredients

• ✓ ginger root
• phyllo dough
• green chile pepper
• cilantro
• oil
• black pepper
• cardamom
• cinnamon
• chili powder
• turmeric
• coriander
• cumin
• salt
• garlic
• onion
• ground beef
• bay leaf
• cumin seed
• vegetable oil
• pea
• potato

Instructions

1. 1 Bring a medium saucepan of lightly salted water to a boil. Stir in potatoes and peas; cook until potatoes are tender but still firm, about 15 minutes. Drain, mash together, and set aside.
2. 2 Meanwhile, heat 2 tablespoons oil in a large saucepan over medium-high heat. Add cumin seeds and bay leaf; stir until fragrant and seeds are browned. Add ground beef and onions; cook until beef is browned and crumbly and onions are soft, about 5 to 7 minutes.
3. 3 Stir in garlic and ginger. Season with salt, cumin, coriander, turmeric, chili powder, cinnamon, cardamom, and black pepper. Stir in the mashed potato mixture. Remove from heat and chill in the refrigerator for 1 hour, or until cool.
4. 4 Heat 1 quart of oil in a deep saucepan over medium heat.
5. 5 Mix cilantro and green chile peppers into potato and beef mixture. Place approximately 1 tablespoon of the mixture onto each phyllo sheet. Fold sheets into triangles, pressing edges together with moistened fingers.
6. 6 Lower samosas carefully into the hot oil in batches. Fry until golden brown, about 3 minutes. Transfer to a paper towel-lined plate to drain. Repeat with remaining samosas. Serve warm.

By sassyangelkiwi Donna-Maree Aus

Ingredients

• ✓ ginger root
• tuna
• green onion
• onion
• jalapeno pepper
• lemon juice
• soy sauce

Instructions

1. 1 Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.

By Brian

Ingredients

• ✓ ginger root
• carrot
• garlic
• salt
• apricot preserves
• lemon juice
• sesame oil
• coriander
• cayenne pepper

Instructions

1. 1 Put carrots, garlic, ginger, and 1/4 teaspoon salt in a large saucepan. Add 2 cups water to cover. Bring to a boil, then reduce heat and simmer, covered, until carrots are tender, 10 to 12 minutes. Drain.
2. 2 Transfer carrot mixture to a food processor along with remaining 1/2 teaspoon salt, apricot preserves, lemon juice, sesame oil, coriander, and cayenne. Process until almost smooth.

By SandyG

Ingredients

• ✓ ginger root
• teriyaki sauce
• brown sugar
• bacon
• sea scallop
• toothpick

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Line 2 baking sheets with aluminum foil.
2. 2 Whisk teriyaki sauce, brown sugar, and ginger together in a bowl.
3. 3 Wrap each scallop piece with 1 half-strip bacon; secure with a toothpick. Dip bacon-wrapped scallops in teriyaki mixture; arrange on one of the prepared baking sheets.
4. 4 Broil in the preheated oven until lightly charred, about 6 minutes. Flip scallops; transfer to the clean baking sheet. Broil until bacon is charred on second side, about 6 minutes more.

By Mimi Calo

Ingredients

• ✓ ginger root
• soybean oil
• edamame
• soy sauce
• sesame seed
• maple syrup
• balsamic vinegar
• salt
• dukkah spice blend

Instructions

1. 1 Heat soybean oil over high heat in a wok or skillet.
2. 2 Add edamame. Saute for 3 to 5 minutes, stirring constantly, until pods begin to lightly char.
3. 3 Remove and season as desired (see Soy Ginger, Maple Balsamic and Dukkah seasoning).

By United Soybean Board

Ingredients

• ✓ ginger root
• peanut butter
• peanut oil
• red wine vinegar
• soy sauce
• lemon juice
• garlic
• cilantro leaf
• red pepper flakes

Instructions

1. 1 In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.

By CHRISPENTINA

Ingredients

• ✓ ginger root
• orange
• tomato
• red onion
• jalapeno pepper
• apple juice
• orange zest
• garlic
• salt
• cilantro

Instructions

1. 1 Combine oranges, tomato, onion, jalapeño, apple juice, orange zest, garlic, ginger, and salt in a bowl; toss to combine. Cover and refrigerate until chilled, about 30 minutes. Stir in cilantro before serving.

By Jason Arden

Ingredients

• ✓ ginger root
• egg
• mayonnaise
• soy sauce
• wasabi paste
• rice wine vinegar
• panko bread crumb
• pretzel crisp
• black sesame seed
• green onion

Instructions

1. 1 Slice each hard-boiled egg in half, remove the yolk, and place into a food processor or blender. (Reserve the whites for another use.) Add mayonnaise, soy sauce, wasabi, ginger, and rice wine vinegar, and process until smooth. Add the panko bread crumbs, and pulse until they're incorporated into the yolk mixture.
2. 2 Spread (or pipe) the yolk mixture onto a Snack Factory® Pretzel Crisps®, and sprinkle with black sesame seeds and green onion slices.
3. 3 If not serving right away, refrigerate until ready to serve for up to 3 hours.

By lutzflcat

Ingredients

• ✓ ginger root
• vegetable oil
• lime
• garlic
• soy sauce
• white sugar
• red pepper flakes
• shrimp
• cilantro

Instructions

1. 1 In a large bowl combine oil, ginger, lime juice, garlic, soy sauce, sugar and red pepper; mix well. Stir in shrimp and cilantro. Cover and refrigerate 1 to 4 hours before serving. Stir occasionally while chilling.

By Sue

Ingredients

• ✓ ginger root
• soy sauce
• water
• gin
• sugar
• salt
• chicken wing
• vegetable oil

Instructions

1. 1 Whisk together soy sauce, water, gin, ginger, and sugar in a small bowl.
2. 2 Arrange wings in a single layer in a baking dish and pour soy sauce mixture over top. Cover and marinate in the refrigerator for 30 minutes.
3. 3 Pour oil into a 2-quart saucepan and heat oil 375 degrees F (190 degrees C). Drain and discard marinade from wings.
4. 4 Fry wings in batches in the hot oil until browned on the outside and no longer pink at the bone, 10 to 15 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
5. 5 Drain cooked wings on paper towels before serving.

By Tina Spencer

Ingredients

• ✓ ginger root
• cream cheese
• crabmeat
• soy sauce
• cilantro
• parsley
• garlic
• wonton wrapper
• oil

Instructions

1. 1 Mix cream cheese, crabmeat, soy sauce, ginger, cilantro, parsley, and garlic together in a bowl.
2. 2 Heat oil in a large heavy skillet or deep fryer to 360 degrees F (180 degrees C).
3. 3 While the oil is heating, place 1/2 to 1 teaspoon cream cheese mixture into the center of a wonton wrapper. Moisten the wrapper edges and pull two corners together over filling to make a triangle. Pull two remaining corners up to join them, then press firmly to seal. Repeat to make remaining wontons. Place prepared wontons under a slightly moist paper towel until oil is hot.
4. 4 Working in batches, fry 3 or 4 wontons at a time in hot oil until golden brown and crispy, 1 to 2 minutes, flipping halfway through. Transfer wontons to a paper towel-lined plate to drain. Serve hot.

By Tanja

Ingredients

• ✓ ginger root
• peach
• red onion
• garlic
• chipotle pepper in adobo sauce
• cilantro
• lime
• salt
• pepper

Instructions

1. 1 Gather all ingredients.
2. 2 In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
3. 3 Enjoy!

By OOMPAH

Ingredients

• ✓ ginger root
• egg
• mayonnaise
• sriracha sauce
• sesame oil
• soy sauce
• mustard
• rice vinegar
• sesame seed
• green onion

Instructions

1. 1 Place eggs on an air fryer rack or trivet with enough space between them for air to circulate. Set the air fryer temperature to 260 degrees F (125 degrees C) and set the timer for 15 minutes. Close air fryer.
2. 2 Remove eggs from the air fryer and put them in a bowl of ice water for 10 minutes. Remove eggs from water, peel, and cut in half.
3. 3 Carefully scoop out yolks and place into a mini food processor. Add mayonnaise, sriracha, sesame oil, low-sodium soy sauce, Dijon mustard, ginger root, and rice vinegar. Process until thoroughly combined and mixture has a creamy, mousse-like consistency.
4. 4 Fill a piping bag with the yolk mixture and evenly distribute into egg white halves until they are heaping full; you can also use a spoon to do this. Garnish with a sprinkle of sesame seeds and green onion.

By lutzflcat

Ingredients

• ✓ ginger root
• eggplant
• garlic
• green onion
• red pepper flakes
• soy sauce
• brown sugar
• rice vinegar
• water
• peanut oil
• sesame oil
• baguette

Instructions

1. 1 Preheat the oven to 450 degrees F (220 degrees C). Prick the eggplant several times with a fork, and remove the leaves. Place on a baking sheet. Bake for 30 minutes in the oven, turning over once, until tender. Remove from the oven, and slit open to cool.
2. 2 While the eggplant are still warm, remove the stem end and peel. Cut into chunks, and place them in the container of a blender or food processor. Process until smooth.
3. 3 In a small dish, combine the garlic, ginger, green onions, and red pepper flakes. In a separate dish, stir together the soy sauce, brown sugar, rice vinegar, and hot water.
4. 4 Heat a wok over high heat until hot enough to evaporate a drop of water. Pour in the peanut oil, and swirl to coat the wok. When the oil is hot, dump in the garlic mixture, and stir-fry for about 15 seconds. Pour in the soy sauce mixture, and bring to a simmer. Stir in the eggplant puree, cooking just until heated through. Remove to a serving dish, and stir in the sesame oil. Allow to cool, and serve at room temperature as a spread for the bread.

By LAURA NASON

Ingredients

• ✓ ginger root
• spring roll wrapper
• lettuce
• shrimp
• cucumber
• carrot
• cilantro
• mirin
• soy sauce
• white wine vinegar
• rice vinegar

Instructions

1. 1 In a bowl of cool water, soak a wrapper until limp. Lay wrapper out flat. Place 1/6 of lettuce down middle of wrapper, then 1/6 of shrimp, cucumber, carrot, and cilantro. Fold over each end and tightly roll the wrapper around the contents, as if making a burrito. Moisten at seam; press to close.
2. 2 Lay on plate, cover with moist paper towel and refrigerate until ready to serve. Then slice in two and serve with dipping sauce, below, or peanut sauce.
3. 3 To make the Quick Thai Dipping Sauce: Combine mirin, soy sauce, vinegar, and ginger in a small bowl.

By USA WEEKEND columnist Jean Carper

Ingredients

• ✓ ginger root
• vegetable oil
• onion
• garlic
• ground pork
• celery
• carrot
• green onion
• soy sauce
• pine nut
• hoisin sauce
• watermelon
• iceberg lettuce

Instructions

1. 1 Heat oil in a large, nonstick skillet over high heat. Add onion, garlic, and ginger; cook and stir until fragrant, about 1 minute. Add pork; cook until brown, 7 to 10 minutes. Drain excess liquid from the skillet. Reduce the heat to medium.
2. 2 Add celery and carrot to the skillet; cook and stir until soft, 2 to 3 minutes. Stir in green onions and soy sauce. Off heat, stir in pine nuts and hoisin sauce; fold in watermelon.
3. 3 Spoon pork mixture into lettuce leaves; wrap to cover filling. Serve.

By TLF

Ingredients

• ✓ ginger root
• cooking spray
• chicken wing
• hot sauce
• salt
• black pepper
• vegetable oil
• all-purpose flour
• rice vinegar
• brown sugar
• garlic
• chile pepper sauce
• soy sauce

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with aluminum foil; coat with cooking spray.
2. 2 Season chicken wings with hot sauce, salt, and pepper in a large bowl. Add vegetable oil; toss to coat.
3. 3 Place wings and flour in a large, food-safe plastic bag; hold closed tightly and shake until wings entirely coated, no wet spots should remain. Transfer wings to the prepared baking sheets, making sure no wings touch one another. Coat wings with cooking spray.
4. 4 Bake in the preheated oven for 30 minutes; flip wings. Continue baking until wings crispy and no longer pink in the center, about 30 minutes more.
5. 5 Whisk rice wine vinegar, brown sugar, garlic, ginger, chili paste, and soy sauce together in a saucepan; bring to a boil, then immediately remove from heat.
6. 6 Toss 1/2 wings and 1/2 glaze together in a large bowl using tongs until evenly coated; transfer to a serving platter. Let sit about 5 minutes to allow glaze to soak into wings before serving. Repeat with remaining wings and glaze.

By John Mitzewich

Ingredients

• ✓ ginger root
• halibut
• shrimp
• sea scallop
• lemon juice
• grapefruit juice
• yellow bell pepper
• jalapeno pepper
• onion
• green olive
• brown sugar
• salt
• tomato paste
• tomato

Instructions

1. 1 Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque.
2. 2 Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving.

By Eric Debi

Ingredients

• ✓ ginger root
• ground pork
• shrimp
• green onion
• water chestnut
• cornstarch
• garlic salt
• white sugar
• sherry
• chili oil
• soy sauce
• sesame oil
• wonton skin
• garlic salt
• egg white

Instructions

1. 1 In a large skillet, cook the ground pork over medium heat until no longer pink.
2. 2 In a large mixing bowl, combine the shrimp, ground pork, green onions, ginger, and water chestnuts. Mix in the cornstarch, garlic salt, and sugar. Mix in the dry sherry, chili oil, soy sauce, and sesame oil.
3. 3 Place about one teaspoon of the mixture in the center of each won ton wrapper. Bring points of the wrapper together (in a triangular shape) and pinch the edges, sealing them closed with egg whites.
4. 4 Meanwhile, bring a large pot of water to boil. Carefully place won tons into boiling water without crowding. (Work in batches if necessary.) When the wontons float to the surface, add a cup of cold water and allow the water to come to a boil again. Then remove from the boiling water.

By edna

Ingredients

• ✓ ginger root
• shrimp
• ground beef
• shallot
• green onion
• napa cabbage
• soy sauce
• sesame oil
• salt
• white pepper
• white sugar
• gyoza wrapper
• potsticker wrapper
• vegetable oil
• water

Instructions

1. 1 To make the filling: Place shrimp in a food processor, and process until shrimp are finely ground; transfer into a large bowl and set aside. Working in batches, process ground beef until fine, add to ground shrimp. Add ginger, shallot, green onions, napa cabbage, soy sauce, sesame oil, salt, white pepper, and white sugar to shrimp and beef mixture; mix thoroughly until well combined.
2. 2 To fill the potstickers: Place a wrapper on the work surface and add a scant teaspoon of filling in the center. With a wet finger, dampen the edges of the wrapper. Fold dough into a half-moon shape, enclosing the filling, and press and seal to remove extra air and tightly seal the edges together. It's nice to fold several small pleats in the top half of the wrapper for a traditional look before you seal in the filling. Refrigerate the filled wrappers on a parchment-lined baking sheet while you finish filling and sealing the potstickers.
3. 3 Heat oil in a large nonstick skillet with a lid over medium heat. Place potstickers into hot oil, flat-side down, without crowding, and let fry until the bottoms are golden brown, 1 to 2 minutes. Turn dumplings over, and pour water over them. Cover the pan with a lid and let dumplings steam until water has nearly evaporated and dumplings have begun to fry in oil again, 5 to 7 minutes. Uncover the skillet, and let potstickers cook until all the water is evaporated and the wrapper has shrunk down tightly onto the filling, another 2 to 3 minutes.

By Ayeen

Ingredients

• ✓ ginger root
• ground pork
• cabbage
• green onion
• water chestnut
• salt
• white sugar
• sesame oil
• wonton wrapper
• vegetable oil
• water
• chili oil
• soy sauce
• rice vinegar

Instructions

1. 1 Crumble pork into a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
2. 2 To make the filling: Mix browned pork, cabbage, green onion, ginger, water chestnuts, salt, sugar and sesame oil together in a medium bowl until well combined; cover and chill mixture in the refrigerator for 6 to 8 hours, or overnight.
3. 3 Place a tablespoon of the pork mixture into each wonton wrapper. Fold the wrappers, and seal the edges with a moistened fork.
4. 4 Heat 3 tablespoons vegetable oil in a large, deep skillet, over medium high heat. Place pot stickers into hot oil seam-side up. Heat 30 seconds to a minute. Pour water into the skillet. Gently boil until oil and water begins to sizzle, about 7 to 8 minutes. Add remaining oil; continue to cook pot stickers until bottoms begin to brown. Transfer pot stickers to a warm serving platter.
5. 5 To make the dipping sauce: Mix chili oil, soy sauce, and vinegar together in a small serving bowl. Taste and adjust proportions to taste.
6. 6 Serve warm pot stickers with dipping sauce.

By SAILIN

Ingredients

• ✓ ginger root
• vegetable oil
• pork
• cabbage
• carrot
• green bell pepper
• onion
• garlic
• cornstarch
• soy sauce
• molasses
• vegetable oil
• oil
• egg roll wrapper
• water
• sweet and sour sauce

Instructions

1. 1 Heat 2 tablespoons vegetable oil in large wok over medium-high heat. Stir-fry pork for 3 minutes. Transfer pork to paper towel-lined plate and set aside.
2. 2 In a large bowl, mix the cabbage, carrot, green bell pepper, onion, garlic and ginger. In a small bowl, mix the cornstarch, soy sauce, and molasses until smooth.
3. 3 Heat 2 tablespoons oil in wok. Stir in cabbage mixture in batches, cooking each batch 3 to 4 minutes, just until tender. Return vegetables to bowl, and mix in pork. Stir in the cornstarch mixture.
4. 4 Prepare a work surface for rolling the egg rolls. Lay several egg roll wrappers in a row. Place the water in a small bowl; you'll use this for sealing.
5. 5 Place about 2 to 3 tablespoons filling on each egg roll wrapper. Dip a finger in the water and run it along the edge of the wrapper. Fold one corner of wrapper over filling. Fold wrapper sides over filling. Roll wrappers to form egg rolls (See Cook's Note).
6. 6 Heat 1 quart oil in a deep fryer to 365 degrees F (185 degrees C).
7. 7 Fry egg rolls in batches in the hot oil until golden brown. Drain on paper towels and serve with sweet and sour sauce.

By Domestic Goddess

Ingredients

• ✓ ginger root
• vegetable oil
• sesame seed
• white bread
• salt
• cayenne pepper
• paprika
• white sugar
• egg white
• soy sauce
• fish sauce
• sesame oil
• anchovy
• garlic
• green onion
• cilantro leaves
• water chestnut
• shrimp

Instructions

1. 1 Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down the sides of the bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour.
2. 2 Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds.
3. 3 Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, add bread slices, paste-side down, and fry until crispy, 2 to 3 minutes per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.

By John Mitzewich

Ingredients

• ✓ ginger root
• sesame seed
• green onion
• cornstarch
• black pepper
• onion powder
• garlic powder
• salt
• chicken wing
• green onion
• black pepper
• salt
• garlic
• lemon juice
• soy sauce
• brown sugar
• gochujang
• hot honey

Instructions

1. 1 Combine hot honey, gochujang, brown sugar, soy sauce, lemon juice, garlic, ginger, salt, and black pepper in a saucepan. Bring sauce to a boil over medium heat, reduce heat, and simmer for 5 minutes. Add green onions and stir.
2. 2 Preheat air fryer to 400 degrees F (200 degrees C).
3. 3 Place wings in a large bowl and toss with salt, garlic powder, onion powder and black pepper.
4. 4 Add cornstarch and toss wings until fully coated.
5. 5 Shake each wing and place in the air fryer basket, making sure they are not touching; cook in batches if necessary.
6. 6 Fry in the preheated air fryer for 10 minutes, shake basket, and fry an additional 10 minutes. Flip wings over and fry until chicken is cooked through and juices run clear, 7 to 8 more minutes.
7. 7 Toss wings in the sauce and garnish with chopped green onions and sesame seeds. Serve with remaining sauce on the side.

By Yoly

Ingredients

• ✓ ginger root
• turmeric root
• honey
• almond milk
• turmeric
• cinnamon

Instructions

1. 1 Gather all ingredients.
2. 2 Combine turmeric root, ginger root, and honey together in a bowl, crushing the turmeric and ginger as much as possible.
3. 3 Heat almond milk in a saucepan over medium-low heat. Once small bubbles begin to form around the edges, reduce heat to low.
4. 4 Transfer about 2 tablespoon milk to turmeric mixture to allow mixture to soften and honey to melt into a paste-like mixture.
5. 5 Mix the turmeric paste into milk in the saucepan; raise temperature to medium-low and cook, stirring continuously, until fully combined. Blend with an immersion blender for a smooth texture.
6. 6 Pour turmeric tea into a mug and top with ground turmeric and cinnamon.
7. 7 Enjoy!

By Buckwheat Queen

Ingredients

• ✓ ginger root
• cilantro
• garlic
• hot green chile pepper
• peanut
• salt
• lemon juice

Instructions

1. 1 Blend the following in a food processor until smooth: cilantro, garlic, ginger, green chili, peanuts, salt to taste, and lemon juice. Add a few drops of water if the mixture is too dry.

By Rani

Ingredients

• ✓ ginger root
• rhubarb
• pineapple
• water
• cherry
• white sugar
• cider vinegar
• garlic
• cinnamon
• salt
• red pepper flakes
• black pepper

Instructions

1. 1 Stir rhubarb, pineapple, water, cherries, sugar, cider vinegar, ginger, garlic, cinnamon, salt, red pepper flakes, and black pepper together in a heavy saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the rhubarb is tender to the point of falling apart, 15 to 20 minutes.

By KIERSA

Ingredients

• ✓ ginger root
• vegetable oil
• cumin seed
• fennel seed
• red onion
• cranberry
• orange juice
• white vinegar
• salt
• cayenne pepper
• brown sugar
• orange zest

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot). Select Saute function and heat vegetable oil. Add cumin seeds and fennel seeds; cook until sizzling, about 2 minutes. Add onion and ginger; cook until softened, about 2 minutes. Stir in cranberries, orange juice, vinegar, salt, and cayenne pepper. Close and lock the lid. Cook on high pressure function according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function and stir in brown sugar and orange zest; cook until chutney has slightly thickened, about 7 minutes.

By Fioa

Ingredients

• ✓ ginger root
• mango
• apple
• sugar
• cider vinegar
• salt
• paprika
• chili flake
• cinnamon
• green cardamom pod
• clove
• black pepper
• bay leaf

Instructions

1. 1 Combine mango, apples, sugar, vinegar, ginger, sea salt, paprika, chili flakes, cinnamon, cardamom, cloves, pepper, and bay leaf in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
2. 2 Release pressure carefully using the slow-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Select Saute function; cook until chutney has thickened, about 10 minutes.
3. 3 Let cool completely before storing in sterilized jars.

By Allrecipes Member

Ingredients

• ✓ ginger root
• mango
• salt
• water
• white sugar
• vinegar
• raisin
• date
• cinnamon stick
• garlic
• chile pepper
• canning jar
• lid
• ring

Instructions

1. 1 Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
2. 2 Drain and discard liquid from the mango.
3. 3 Stir sugar and vinegar together in a saucepan over medium heat; bring to a boil. Add drained mango to the liquid; stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic, and ground dried chile pepper into the mango mixture; bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
4. 4 Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
5. 5 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
6. 6 Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

By Michelle