Mango Peach Chutney

Mango Peach Chutney Recipe from India

Region / culture: India | Preparation time: 30 minutes | Cooking time: 3 hours | Servings: 10

Introduction

Mango Peach Chutney is a delicious and versatile condiment that can be used in a variety of dishes. This sweet and tangy chutney is perfect for adding a burst of flavor to your favorite meals.

History

Chutney has been a popular condiment in Indian cuisine for centuries. It is typically made with a combination of fruits, vegetables, spices, and vinegar. Mango Peach Chutney is a fusion of Indian and Western flavors, combining the sweetness of mangoes and peaches with the tanginess of vinegar and spices.

Ingredients

3 lb (1.36 kg) of peaches, chopped
2 large mangos, chopped
1 large green pepper, chopped
2 large onions, chopped
2 large jalapeno peppers, seeded and chopped
4 large garlic cloves, chopped
0.5 cup of fresh ginger root, peeled and chopped
1 tsp of red pepper flakes
3.5 cups of brown sugar
2.5 cups of cider vinegar
0.5 cup of raisins

How to prepare

In a large kettle (one that is non-reactive to vinegar), combine all ingredients. Bring the mixture to a boil and let it simmer for approximately 3 hours, stirring frequently and being careful to avoid burning.
Transfer the hot mixture into freshly sterilized jars while still boiling. If using non-canning jars, seal them with paraffin.

Variations

Add a pinch of cinnamon or cloves for a warm, spicy flavor.
Substitute peaches with apricots or nectarines for a different twist.
Use honey instead of brown sugar for a healthier alternative.

Cooking Tips & Tricks

Be sure to chop all the ingredients finely to ensure that the chutney has a smooth consistency.

- Stir the chutney frequently while it simmers to prevent burning.

- Use a non-reactive kettle to avoid any metallic taste in the chutney.

- Seal the jars tightly to ensure that the chutney stays fresh for longer.

Serving Suggestions

Serve Mango Peach Chutney with grilled chicken, pork, or fish. It also pairs well with cheese and crackers or as a topping for sandwiches and wraps.

Cooking Techniques

Simmering, Boiling, Canning

Ingredient Substitutions

Use white vinegar instead of cider vinegar.

- Substitute jalapeno peppers with red chili peppers for a spicier chutney.

- Use dried ginger powder instead of fresh ginger root.

Make Ahead Tips

Mango Peach Chutney can be made ahead of time and stored in the refrigerator for up to 2 weeks. It can also be canned for longer shelf life.

Presentation Ideas

Serve Mango Peach Chutney in small jars or bowls with a decorative label. It can also be served in a small dish with a spoon for easy serving.

Pairing Recommendations

Pair Mango Peach Chutney with grilled meats, cheese platters, or as a topping for sandwiches and wraps. It also pairs well with Indian dishes such as curry and rice.

Storage and Reheating Instructions

Store Mango Peach Chutney in a cool, dark place for up to 1 year. Once opened, refrigerate and use within 2 weeks. Reheat in a saucepan over low heat before serving.

Nutrition Information

Calories per serving

Calories: 180 per serving

Carbohydrates

Carbohydrates: 45g per serving

Fats

Total Fat: 0.2g per serving

Proteins

Protein: 0.6g per serving

Vitamins and minerals

Vitamin C: 12.5mg per serving

Calcium: 25mg per serving

Iron: 0.5mg per serving

Alergens

This recipe contains no common allergens such as nuts, dairy, or gluten.

Summary

Mango Peach Chutney is a low-fat, low-protein condiment that is high in carbohydrates and vitamin C.

Summary

Mango Peach Chutney is a versatile condiment that adds a burst of flavor to a variety of dishes. With its sweet and tangy taste, it is sure to become a favorite in your kitchen.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a hot summer day, and I was visiting my dear friend Margaret in her cozy little cottage by the sea. Margaret was known for her delicious homemade chutneys, and I always looked forward to trying her latest creations.

On that particular day, Margaret greeted me with a warm hug and a mischievous twinkle in her eye. "I have a special treat for you today, my dear," she said as she led me to her kitchen. The sweet aroma of ripe mangoes and peaches filled the air, and my mouth watered in anticipation.

Margaret pulled out a worn and stained recipe card from her recipe box. "This, my dear, is my secret recipe for Mango Peach Chutney," she said with a smile. "I learned it from an old friend of mine who used to live in India."

As she began to gather the ingredients and explain the cooking process to me, I couldn't help but marvel at the simplicity and beauty of the recipe. The combination of sweet mangoes, juicy peaches, tangy vinegar, and aromatic spices created a symphony of flavors that danced on my taste buds.

Margaret showed me how to peel and chop the mangoes and peaches, how to simmer them with sugar and vinegar until they turned into a thick and luscious chutney, and how to season it with a blend of cinnamon, cloves, and ginger. The kitchen filled with the rich and enticing aroma of the chutney as it bubbled away on the stove, and I knew that this recipe would become a cherished favorite in my own kitchen.

After the chutney had cooked to perfection, Margaret spooned it into jars and sealed them tightly. She handed me a jar as a parting gift, along with the recipe card. "Now you can make this delicious chutney for yourself and share it with your loved ones," she said with a smile.

I left Margaret's cottage that day feeling inspired and grateful for the gift of her friendship and her wonderful recipe. I couldn't wait to try making the Mango Peach Chutney in my own kitchen and to share it with my family and friends.

Back at home, I gathered the ingredients and set to work following Margaret's instructions. As the chutney simmered on the stove, filling my kitchen with its irresistible aroma, I felt a deep sense of satisfaction and contentment. This recipe was more than just a collection of ingredients and instructions; it was a connection to a dear friend and a shared love of cooking and sharing delicious food.

When the chutney was done, I spooned it into jars and sealed them tightly, just as Margaret had shown me. I couldn't resist taking a taste of the warm and fragrant chutney, and my taste buds exploded with the flavors of sweet mangoes, ripe peaches, and aromatic spices. It was a moment of pure joy and delight, and I knew that this recipe would hold a special place in my heart for years to come.

Over the years, I have made the Mango Peach Chutney countless times, each batch bringing back memories of that hot summer day in Margaret's kitchen. I have shared it with friends and family, who have all marveled at its delicious flavor and begged for the recipe.

I have also added my own twist to the recipe, experimenting with different spices and flavor combinations to create unique variations of the chutney. But no matter how I tweak it, the essence of the original recipe remains the same – a tribute to friendship, love, and the joy of cooking.

As I stand in my kitchen now, stirring a pot of bubbling Mango Peach Chutney, I can't help but smile at the memories it evokes and the connections it represents. This recipe is more than just a collection of ingredients; it is a story of friendship, shared moments, and the simple pleasure of creating something delicious with love and care. And for that, I am eternally grateful.