Chutney is so easy to make and this Super easy Spicy Mango and Peach Chutney is so tasty you’ll be cursing yourself for not having made it before. Get those burgers ready!
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. This is when I make Mango and Peach Chutney recipe.
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!
Ingredients for mango and peach chutney
There aren’t many ingredients in this super tasty mango and peach chutney recipe. The most important thing is to make sure that your mangoes and peaches are ripe but not bruesed or damaged in any way.
Spices – I have used chilli peppers to give my peach and mango chutney a real kick of flavour. Ginger also adds heat and coriander seeds add depth of flavour.
Then there are the usual chutney ingredients of vinegar and sugar that do all the preserving work for you.
The complete list of ingredients and full instructions for making this recipe can be found on the printable recipe card at the bottom of this post.
How to make the chutney
Like all my chutneys this peach and mango chutney recipe is super easy to make. Unlike jam making with chutney you don’t have to hit a perfect setting point.
- 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 length ways.
- 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 simmering 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.
How to serve 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.
Use this peach and mango chutney as a glaze when roasting pork, ham or chicken.
You can also add this chutney to curry sauce and other spiicy dishes where you want a real kick of spicy fruitiness.
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.
New to preserving? Then don’t panic, I can take you from zero to hero in no time at all.
Just check out these handy articles to get you heading in the right direction fast;
How to make great jam and marmalade
How to make chutney and relish
How to sterilise jars and bottles
How long will this chutney keep
Mango and peach chutney will keep up to a year in a cool dark cupboard. Once opened store in fridge and use up within a month.
Please Note – We do not usually do water bath or other canning methods here in the UK. Our preserves keep perfectly well without this.
Looking for more super easy chutney and relish recipe ideas? Then take a look at these before you go;
Easy spiced apricot and almond chutney
Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.
PS this makes a great pantry staple. Why not check out my 50 Easy Homemade Pantry Staples post for lots more ideas for filling your store cupboard with things you’ve made yourself. Honestly it’s easy, fun and saves money too.
Spicy Mango and Peach Chutney
Ingredients
- 1 mango
- 2 peaches you want a total of 500g (1lb 2oz) of fruit altogether
- 2 chilli peppers
- 1 tbsp ginger fresh ginger finely chopped
- 1/2 tsp coriander seeds
- 125 ml apple cider vinegar
- 100 g sugar
Instructions
- 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 simmering 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.
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.
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
Hello Karon,
I stumbled upon your delightful blog this morning while a heap of fresh peaches and mangos covered my kitchen counter. The only thing that kept me from cooking was the urge to keep reading one recipe after another. Your voice and photos are equally lovely. The chutney is divine. I made two batches with the first true to recipe and the second using a crisp green jalapeño for my son who loves his spice.
Thank you for the time and devotion it takes to share such inspiration. I’ll be returning!
Cheers,
Tori
Pepperweed Farm,
Redland Agricultural District south of Miami, FL, USA.
Hi Tori,
What a lovely comment. I am so pleased that you like my blog and have been trying out my recipes. It really makes my day when people take the time and trouble to let me know that they like what I do.
All best
Kx
Can this recipe be canned? Or only fresh? Sounds delicious but I need one to put up about 10 lbs of peaches
Yes you can can it but it will last for months as it is.
K x
This is the most delicious chutney I have ever eaten! I made it for a friend whose aunt is a famous Indian chef (I didn’t know that!) and she said it was the best SHE’D ever had! Beautiful! Thank you for the recipe.
Thanks so much, glad you all liked the recipe so much.
K x
Hi Karon,
Couple years down the road and I am to let you know that this is a permanent chutney in my cupboards. This year I made the regular chutney as you describe in your recipe and then I made a batch substituting the sugar for honey and the vinegar for a red wine vinegar (the variety in Greece is XINOMAVRO). I have been keeping up with your news and the new blog, cool! Thanks again for all the wonderful recipes and ideas!
Thanks so much Maria. I’m merging my Greek cooking blog with Larder Love and have started a section for my Greek inspired recipes.
K x
Hello from west coast Canada! I found you last year and made this recipe, it with spice I just boutght tweeked it a bit by adding 1/2 tsp each of Cardamon, fenugreek and one star Anise It was absolutely fabulous. So will be making again this year as I make your recipe for Pimeapple chutney
Meanwhile will be exploring more of your recipes!
Thanks so much. Glad you are tweeking the recipes and making them your own
Kx
This is delicious with any pork dish
Or on brioche bread
Hi Theresa
Glad you like this so much.
K
Just came across your recipe while looking for a good use for some fresh peaches and a mango I have on hand – so perfect quantities and the recipe looks great – looking forward to tasking it. A question (for next time I imagine): Here in the US, the most common form of coriander (seed) on the spice shelf is pre-ground, and I find that quite different from the whole seed, which I’ve also recently sought out – which are you using in your recipe above? (Of course, you probably also know that to confuse things further we call the green leaves of the plant that grows from those seeds “cilantro” instead of “coriander”… )
Thanks!
Hi Keith
Glad you like the recipe. I’m a bit confused re your question as I say in the recipe card it is a teaspoon of the coriander seeds that I use in this recipe. Yes I do know that the leaves of coriander are called cilantro in USA.
All best
K