Mango-Peach Chutney

Course : Chutney
Serves: 4 - 6
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1 medium Lime
1 1/2 Cups Sugar
1 1/2 Cups Distilled Vinegar -- (5% acidity)
1/2 Cup Chopped Onion -- (white)
1 Clove Garlic -- minced or pressed
1 1/2 Teaspoons Ground Cinnamon
1 Teaspoon Salt
1/2 Teaspoon Ground Clove
1/2 Teaspoon Allspice
1/8 Teaspoon Cayenne Pepper -- or more to taste
1/2 Cup Raisins
3 Large Ripe Mangoes -- (about 2 1/2 lb.)
2 Pounds Peaches

Preparation / 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.

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