Peach and Mango Chutney

Ingredients

• Salt (1 teaspoon)
• Red pepper flakes (1/2 teaspoon)
• Cumin (1 teaspoon)
• Cinnamon (1/2 teaspoon)
• Brown sugar (1 cup)
• Apple cider vinegar (1/2 cup)
• Ginger (1 tablespoon, freshly grated)
• Garlic (2 cloves, minced)
• Red onion (1, finely chopped)
• Ripe mangoes (2, peeled, pitted, and chopped)
• Ripe peaches (4, pitted and chopped)

Instructions

1. In a large saucepan, combine the chopped peaches, mangoes, finely chopped red onion, minced garlic, freshly grated ginger, apple cider vinegar, brown sugar, cinnamon, cumin, red pepper flakes, and salt.
2. Stir the mixture over medium heat until it reaches a boil.
3. Once boiling, reduce the heat to low and let the mixture simmer for 30 minutes. Remember to stir occasionally to prevent the chutney from sticking to the pan.
4. After simmering, remove the saucepan from heat and allow the chutney to cool completely.
5. Transfer the cooled chutney into sterilized jars, leaving some headspace for expansion.
6. Refrigerate the jars for at least 24 hours to allow the flavors to meld together before serving.
7. Serve this tangy chutney as a zesty condiment with grilled meats, curries, or cheese platters. It also makes a great spread for sandwiches and wraps.