Make Ahead

Peachy mango macadamia chutney

August 22, 2010
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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