Ingredients
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1 large mango, peeled and coarsely chopped
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2 cups fresh peaches or 2 cups frozen peaches, peeled and coarsely chopped
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1/2 cup cider vinegar
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1/2 cup packed brown sugar
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1 medium onion, chopped
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2 teaspoons grated fresh green chili peppers, seeded and minced (about 1 tbls.)
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1/4 teaspoon ground cardamom
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1/2 teaspoon ground cinnamon
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1/4 teaspoon salt
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2 teaspoons grated fresh gingerroot
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1/2 cup unsweetened apple juice
Instructions
- Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
- Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
- Cool or chill before serving.
- This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
- If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.