Mango-peach chutney

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_.

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