Side Pannel
Mango-Peach Chutney
Ingredients List
- 1 Lime
- 1 1/2 c Sugar
- 1 1/2 c Distilled Vinegar -- (5%
- Acidity)
- 1/2 c Chopped Onion -- (white)
- 1 Clove Garlic -- minced or
- Pressed
- 1 1/2 ts Ground Cinnamon
- 1 ts Salt
- 1/2 ts Ground Clove
- 1/2 ts Allspice
- 1/8 ts Cayenne Pepper -- or more to
- Taste
- 1/2 c Raisins
- 3 lg Ripe Mangoes -- (about 2 1/2
- lb )
- 2 lb Peaches
Directions
Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices
in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic
cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil
overhigh heat; then reduce heat to medium-low and simmer, uncovered,
stirring occasionally to prevent sticking, until onion is limp and syrup is
slightly thickened (about 15 minutes).
Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch
pieces (you should have about 3-1/2 cups). Peel, pit, and slice peaches.
Add mangoes and peaches to syrup and simmer, uncovered, stirring often to
prevent sticking, until peaches are tender when pierced and chutney is
thickened (about 3 minutes).
Process in boiling water canner as above.
in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic
cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil
overhigh heat; then reduce heat to medium-low and simmer, uncovered,
stirring occasionally to prevent sticking, until onion is limp and syrup is
slightly thickened (about 15 minutes).
Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch
pieces (you should have about 3-1/2 cups). Peel, pit, and slice peaches.
Add mangoes and peaches to syrup and simmer, uncovered, stirring often to
prevent sticking, until peaches are tender when pierced and chutney is
thickened (about 3 minutes).
Process in boiling water canner as above.
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