Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Lime |
| 1½ cup | Sugar |
| 1½ cup | Distilled vinegar; (5% acidi |
| ½ cup | Chopped onion; (white) |
| 1 \N | Cl Garlic; minced or pressed |
| 1½ teaspoon | Ground cinnamon |
| 1 teaspoon | Salt |
| ½ teaspoon | Ground clove |
| ½ teaspoon | Allspice |
| ⅛ teaspoon | Cayenne pepper; or more to t |
| ½ cup | Raisins |
| 3 larges | Ripe mangoes; (about 2 1/2 l |
| 2 pounds | Peaches |
Recipe by: Maggie Workman <MWORKMAN@...> Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices i 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 1-½ inch piece (you should have about 3-½ 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.
Source: Sunset's _Home Canning_.