Why buy a jar of fruity chutney when you can free this flavor at home? I have found so many ways to incorporate this mango-peach chutney in my cooking, and I'm so glad to have it on hand. This recipe makes a full mason jar worth of chutney, so you'll be enjoying and savoring this yummy topping for several weeks to come! Mangoes and Peaches are summer fruits, but this chutney is reminiscent of a September pot of apple cider, and will transition into fall very well. You will love the sweet aroma of spices that fill your kitchen for the next hour and more!
Ingredients:
2 cups of fresh peaches, peeled and chopped
1 large mango, peeled and chopped
1/2 cup apple juice
1/2 cup packed brown sugar
1/2 cup apple cider vinegar
1 fresh green chile, seeded and chopped
2 teaspoons fresh grated ginger
1 medium white onion, chopped
1/4 teaspoon cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
Directions: Serves 5-6
1. Mix together all prepared ingredients in a large saucepan. Bring the mixture to a boil, then reduce to a simmer and cook on low for 45 minutes, uncovered. Stir the pot occasionally, until the liquid thickens. Transfer to a jar and chill before serving.
How easy was that!? In an air-tight mason jar, this chutney will keep for up to 3 1/2 weeks. Use it in dressings, or atop prepared fish or chicken. Happy experimenting!
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