Mango Peach Chutney Recipe #47554
A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar.
by Sharon123
1¼ hours | 15 min prep
SERVES 4 -6
- 1 large mango, peeled and coarsely chopped
- 2 cups fresh peaches or frozen peaches, peeled and coarsely chopped
- 1/2 cup unsweetened apple juice
- 1/2 cup cider vinegar
- 1/2 cup packed brown sugar
- 1 medium onion, chopped
- 2 teaspoons grated fresh gingerroot
- 2 teaspoons grated fresh green chili peppers, seeded and minced (about 1 tbls.)
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
- Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
- Cool or chill before serving.
- This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
- If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
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5 stars