This peach mango chutney hits the spot every time I serve it during a dinner party. I love that it is versatile, and I serve it as a dip, sauce, or dessert for any occasion. If you have not made chutney yet, this is the perfect time to try it.
Try Adding This Peach Mango Chutney To Your Meal For A Tasty Change
Bring out the peaches!
To make this dish you will need at least two peaches, one mango, sugar, vinegar, coriander seeds, ginger, and chili peppers. Keep in mind that this chutney is meant to be both sour and a bit spicy. But you can choose other ingredients to use.
If you don’t have any peaches around, you can use nectarines, apricots, and plums. As for the mango, this fruit is supposed to add sweetness. Replace it with cantaloupe, papaya, or even banana if needed.
The sugar in this dish is essential, but it does not necessarily have to be white sugar, and it can be honey, caster sugar, or even corn syrup. Make sure you pick the sweetener that you like the most.
As you may have guessed, the vinegar is meant to add acid, but it can be replaced with apple cider vinegar, lime juice, or lemon juice.
When it comes to the spice in this chutney, the coriander seeds, ginger, and chili peppers are there to give heat. Switch these ingredients, though, for things like caraway seeds, garam masala, curry powder, powdered ginger, red pepper flakes, or black pepper.
All that is left for you to do is cook everything in a pot until the sugar dissolves completely. Be patient, as this process takes about 45 minutes or more.
Remember to leave enough headspace in your jars, as the chutney expands as it cools down. Seal the jars and store them in a cool, dry place for a few weeks.
Serve this delicious chutney next time you want to surprise your guests!
Peach Mango Chutney
2 peaches, peeled, chopped
1 mango, peeled, chopped
1/2 oz (12 g) sugar
1/2 cup (120 ml) vinegar
1/2 tsp coriander seeds
1 tbsp chopped ginger
2 chili peppers, chopped
- Combine all ingredients in a pot and cook over medium heat until sugar is dissolved.
- Reduce heat to low. Cook for 45 minutes.
- Gently ladle chutney into sterilized jars. Leave 1/2 inch (1.2 cm) headspace.
- Remove air bubbles.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring. Adjust to fingertip-tightness.
- Process jars in water-bath canner for 10 minutes (adjust for altitude).
- Turn heat off then let jars sit for 5 minutes to settle.
- Remove jars and cool for 24 hours. Do not place jars on a cold surface or where there’s cool draft as jars may crack.
- Test the seal on lids after 24 hours. Press down the center of the lid, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be refrigerated and consumed first.