Teresa's Recipes
Peach and Mango Chutney
Indulge in the delightful symphony of ripe peaches and juicy mangoes harmonized with a blend of aromatic spices. This Peach and Mango Chutney is a sweet and tangy condiment that will transport your taste buds to tropical bliss. It's a versatile accompaniment that adds a splash of vibrant color and an explosion of flavor to your dishes.
Ingredients
- 1 teaspoon Salt
- 1/2 teaspoon Red pepper flakes
- 1 teaspoon Cumin
- 1/2 teaspoon Cinnamon
- 1 cup Brown sugar
- 1/2 cup Apple cider vinegar
- 1 tablespoon, freshly grated Ginger
- 2 cloves, minced Garlic
- 1, finely chopped Red onion
- 2, peeled, pitted, and chopped Ripe mangoes
- 4, pitted and chopped Ripe peaches
Dietary Notes
- Servings: 10
- Dish Type: Condiment
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 120
- Fat: 0g
- Carbs: 30g
- Protein: 1g
- Sodium: 240mg
- Sugar: 27g
Instructions
- 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.
- Stir the mixture over medium heat until it reaches a boil.
- 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.
- After simmering, remove the saucepan from heat and allow the chutney to cool completely.
- Transfer the cooled chutney into sterilized jars, leaving some headspace for expansion.
- Refrigerate the jars for at least 24 hours to allow the flavors to meld together before serving.
- 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.
Tips
- The chutney will thicken as it cools, so don't worry if it seems a bit runny while cooking.
- Feel free to adjust the amount of spices according to your taste preference.
- This chutney can be stored in the refrigerator for up to 1 month.