Mango Peach Chutney

Sharon123's Note:

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. This recipe comes from the Moosewood Restaurant's Low-Fat Favorites cookbook! :)

• Total Time: 1 hrs 5 mins
• Prep Time: 15 mins
• Cook Time: 50 mins

Ingredients:

Servings: 4

• 1 large mango , peeled and coarsely chopped
• 2 cups fresh peaches or 2 cups frozen peaches , peeled and coarsely chopped
• ½ cup unsweetened apple juice
• ½ cup cider vinegar
• ½ 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.)
• ¼ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt

Directions:

1. Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
2. Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
3. Cool or chill before serving.
4. This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
5. 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.

Reviews

[Chef*Lee]

Wonderful chutney!!! Sweet, tangy, and spicy!! I used a serrano pepper so I had some heat with the sweet of the fruit. This recipe filled 2 canning jars so next time I will make more and preserve them for myself and gifts!! I like the flavors of this chutney, thanks for posting!!!

[saltspring cook]

Love the recipe and also the reviews for alternates, i.e. canned peaches if frozen not available, and being able to use the crock-pot to avoid spillage...wonderful!

[Paja]

Very delicious! I made this to serve with cold turkey. Since it was summertime, and I could use fresh peaches it went much better than traditional cranberry. I peeled the peaches by putting them in boiling water for about a minute, the skins came off almost by themselves! I presumed you meant jalapeno peppers, I think another time I might use a little more than 2 teaspoons. The seasonings are really terrific in this chutney. Thank you for a great recipe!