Mango-peach Chutney Recipe

Mango-peach Chutney Recipe

Yield: 1 Servings
Recipe by luhu.jp

Ingredients:
1: Lime,
1 1/2 cup: Sugar,
1 1/2 cup: Distilled vinegar, (5% acidi
1/2 cup: Chopped onion, (white)
1 centiliter: Garlic, minced or pressed
1 1/2 tsp: Ground cinnamon,
1 tsp: Salt,
1/2 tsp: Ground clove,
1/2 tsp: Allspice,
1/8 tsp: Cayenne pepper, or more to t
1/2 cup: Raisins,
3 large: Ripe mangoes, (about 2 1/2 l
2 lbs: Peaches,

Directions:

Recipe by: Maggie Workman 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 1-1/2 inch
piece (you should have about 3-1/2 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: Sunsets _Home Canning_.


Source from luhu.jp