RCI-SC.005.0099.001
Mango Peach Chutney
Mango Peach Chutney from the Recidemia collection
Prep25 min
Cook35 min
Total60 min
Servings4
Difficultyintermediate
Ingredients
- peaches3 lbschopped
- mangos2 largechopped
- green pepper1 largechopped
- onions2 largechopped
- jalapeno peppers2 largeseeded and chopped
- garlic cloves4 largechopped
- fresh ginger root½ cuppeeled and chopped
- 1 tsp
- 3½ cups
- 2½ cups
- ½ cup
Method
1
Combine chopped peaches, mangos, green pepper, onions, jalapeno peppers, garlic, and fresh ginger root in a large heavy-bottomed pot.
2
Stir in the brown sugar, cider vinegar, raisins, and red pepper flakes until well combined.
3
Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking on the bottom.
5 minutes
4
Reduce heat to medium-low and simmer the chutney, stirring frequently, until the fruit softens and the mixture thickens to a jam-like consistency.
55 minutes
5
Test the thickness by placing a small spoonful on a chilled plate—it should hold together without running when cooled.
6
Transfer the hot chutney to sterilized jars, filling to ½ inch below the rim, and seal tightly with canning lids if preserving for long-term storage.
7
Allow the chutney to cool to room temperature before serving, which will allow flavors to meld and the consistency to set fully.