Author Notes
This comes from having not quite enough mangoes and some extra peaches to add to the yearly chutney canning adventure —kitchengardener
Ingredients
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6
Mangoes peeled and chopped
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2
Peaches peeled and chopped
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2 cups
Red onion chopped
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2
Peeled cloves garlic
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3
Cinnamon sticks,broken
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8
Cardamom pods
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8
Whole cloves
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2 teaspoons
Curry powder
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1 cup
Diced red pepper
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1/2 cup
Cider vinegar
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1/2 cup
Brown sugar
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8 ounces
Unsweetened pineapple juice
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1/4 cup
Minced fresh ginger
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1/2 cup
Golden raisins
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1/2 cup
Choppped macadamia nuts
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1 teaspoon
Red chile flakes
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3 tablespoons
Oil
Directions
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Peel and chop fruit
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Heat oil in a saucepan and add chile flakes,then onions and garlic and sauté till soft.Add Ginger,bell pepper and mango and sauté for 5 minutes.Combine pineapple juice vinegar, sugar curry powder and spices and add to the mixture in the pan, bring to a boil then simmer for about 30 minutes, stirring.Add nuts and raisins, and ladle into hot sterilized jars, sealing with lids.This can either be preserved in a hot water bath or refrigerated
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