Yield: 1 Servings
|1½ cup||Distilled vinegar; (5% acidi|
|½ cup||Chopped onion; (white)|
|1 \N||Cl Garlic; minced or pressed|
|1½ teaspoon||Ground cinnamon|
|½ teaspoon||Ground clove|
|⅛ teaspoon||Cayenne pepper; or more to t|
|3 larges||Ripe mangoes; (about 2 1/2 l|
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_.