Mango and Peach Chutney

mango and peach chutney

I love summer time fruits, those feel good golden colours that sing of sweetness and sunshine. Just looking at a sliced open peach shining with juice makes my mouth water and taste buds tingle.

While I enjoy chomping a sweet peach or whipping mango into yogurt for a quick and easy dessert dish, I also like to preserve their golden goodness for another day. Perhaps a day in the cooler months when that summer sunshine seems a long way away and I want to stir up some warm weather memories.

mango and peach chutney

This mango and peach chutney is the perfect answer.

I get the sunshine sweetness and juiciness of the mangoes and peaches but I also get a kick and heat from chillis and ginger and spiciness of coriander, all this with a comforting texture and mouth feel of jammy chutney and the added buzz of that sweet/sour combo vinegar brings.

Honestly folks, you just can’t lose on this one!

Here’s how to make mango and peach chutney;

1 mango

2 peaches

(you want to have 500g/1lb 2 oz of fruit)

2 chilli peppers

1 tbsp of finely chopped fresh ginger

1/2 tsp coriander seeds

125ml/1/2 cup apple cider vinegar

100g/3 1/2 oz sugar

Peel the mango and remove the stone (slice down both sides of the large flat stone taking off as much flesh as you can) and chop flesh.

Peel the peaches by plunging them into boiling water for just 30 seconds and then running under cold tap. This should loosen the skins for ease of peeling, remove stones and chop.

Finely slice the chilli into long strands lengthways.

Place the fruit, chilli, ginger and coriander seeds in a heavy based pan and add the apple cider vinegar and sugar.

Stir over a medium heat until the sugar has completely dissolved and then raise the temperature to a boil.

Lower a little till everything is limmering and keep it like this for approximately 45 minutes.

When it is ready you should be able to drag a wooden spoon through it and have a clear trail on the bottom of the pan.

Carefully ladle the hot chutney into a large sterilised jar.

Pop on the lid and store in a cool dark cupboard.

Once opened store in the fridge and use within a couple of weeks.

mango and peach chutney

Serve your mango and peach chutney with cheese and oatcakes to finish off a meal or as a light lunch. It is great as an addition to a curry, used to brighten up a chicken sandwich, or as an accompaniment for pork chops.

My favourite way to serve this is dolloped on to a grilled cheese sandwich and eaten in front of the fire on a cold winters night.

Karon x

Mango and Peach Chutney
 
Prep time
Cook time
Total time
 
Author:
Recipe type: preserves
Ingredients
  • 1 mango
  • 2 peaches
  • (you want to have 500g/1lb 2 oz of fruit)
  • 2 chilli peppers
  • 1 tbsp of finely chopped fresh ginger
  • ½ tsp coriander seeds
  • 125ml/1/2 cup apple cider vinegar
  • 100g/3½ oz sugar
Instructions
  1. Peel the mango and remove the stone (slice down both sides of the large flat stone taking off as much flesh as you can) and chop flesh.
  2. Peel the peaches by plunging them into boiling water for just 30 seconds and then running under cold tap. This should loosen the skins for ease of peeling, remove stones and chop.
  3. Finely slice the chilli into long strands lengthways.
  4. Place the fruit, chilli, ginger and coriander seeds in a heavy based pan and add the apple cider vinegar and sugar.
  5. Stir over a medium heat until the sugar has completely dissolved and then raise the temperature to a boil.
  6. Lower a little till everything is limmering and keep it like this for approximately 45 minutes.
  7. When it is ready you should be able to drag a wooden spoon through it and have a clear trail on the bottom of the pan.
  8. Carefully ladle the hot chutney into a large sterilised jar.
  9. Pop on the lid and store in a cool dark cupboard.
  10. Once opened store in the fridge and use within a couple of weeks.

 


Mango and Peach chutney on Punk Domestics

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Comments

  1. Maria says

    Hi from a warm and humid Athens still! and I write this because as long as the weather holds, so will the end of season fruit such as peaches! for the past couple months I have been searching for a decent and by that I mean great! recipe for peach chutney, knowing that while I was canning strawberries, cherries, apricots, plums and the rest of the fruit that were in abundance at the street markets, I would have to come up with a spectacular peach chutney for the winter! and I came upon your site and believe me when I tell you that after many years in the kitchen I can pretty much tell a great recipe when I see one and I do not have to cook it to make sure. So dear Karon, pat yourself on the back because you have outdone yourself with this recipe! will have to cook more of your recipes… Sorry for bubbling, I do that when I get excited, but I made a big pot of 4,5 kilos this morning with peppers from my garden and the addition of yellow pluots, I went ALL YELLOW! with the red peppers cut in long strands as you suggested, so visually amazing, taste beyond expectations (hubby hates chutneys and he said he liked this one… go figure, it took a yellow chutney to win him over!). THANK YOU FOR THE GREAT RECIPE & INSPIRATION.

    • Karon says

      Dear Maria,
      you made my day with your wonderful comment on how your chutney turned out and how much you like my recipe. I love Greece (used to work over there many years ago) and I can image the sunshine and your garden.
      All best and keep reading the blog.
      K x

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