Make Ahead

Peachy mango macadamia chutney

August 22, 2010
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Author Notes

This comes from having not quite enough mangoes and some extra peaches to add to the yearly chutney canning adventure —kitchengardener

  • Serves 8
  • 6 Mangoes peeled and chopped
  • 2 Peaches peeled and chopped
  • 2 cups Red onion chopped
  • 2 Peeled cloves garlic
  • 3 Cinnamon sticks,broken
  • 8 Cardamom pods
  • 8 Whole cloves
  • 2 teaspoons Curry powder
  • 1 cup Diced red pepper
  • 1/2 cup Cider vinegar
  • 1/2 cup Brown sugar
  • 8 ounces Unsweetened pineapple juice
  • 1/4 cup Minced fresh ginger
  • 1/2 cup Golden raisins
  • 1/2 cup Choppped macadamia nuts
  • 1 teaspoon Red chile flakes
  • 3 tablespoons Oil
In This Recipe
  1. Peel and chop fruit
  2. 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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