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Home » Easy Spicy Mango and Peach Chutney

Easy Spicy Mango and Peach Chutney

By Karon Grieve 12 Comments

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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!

chutney in jar with spoon

Easy Spicy 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. This is when I make Mango and Peach Chutney.

peaches and chilli and mango

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!

close up of jar and spoon

Here’s how to make mango and peach chutney

Ingredients for 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

ingredients chopped

How to make the chutney

  • 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.

chutney in jar with fruits

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.

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.

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.

New to preserving? Then check out these quick and easy articles. I’ll have you going from zero to hero in the preserving world in no time at all!

How to make chutney and relish

How to sterilise jars and bottles

My perfect preserving kit

Sticky situations – troubleshooting preserves

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

Gorgeous Guinness chutney

Perfect pineapple chutney

PIN ME FOR LATER

spicy mango and peach chutney pin image

Finally, if you do try this spicy mango and peach chutney recipe don’t forget to leave a comment/rating below. I love hearing from readers and respond to everyone just as soon as I can. Want more Larder Love, then follow me on Instagram, Facebook and Pinterest and sign up for my newsletter too.

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.

chutney in jar with spoon

Spicy Mango and Peach Chutney

Karon
5 from 3 votes
Print Recipe Leave Comment Pin Recipe
Prep Time 10 mins
Cook Time 50 mins
Total Time 1 hr
Course preserves
Cuisine Indian

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
  • 1/2 tsp coriander seeds
  • 125 ml/1/2 cup apple cider vinegar
  • 100 g/3 1/2 oz 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.
Keyword chutney
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Filed Under: ALL RECIPES, Chutney and Relish

« Quick and Easy Pickled Cucumbers Recipe
Homemade Apricot and Almond Curd »

Comments

  1. Maria says

    September 22, 2014 at 9:14 pm

    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.

    Reply
    • Karon says

      September 23, 2014 at 3:24 pm

      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

      Reply
  2. tori says

    July 13, 2015 at 4:28 pm

    5 stars
    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.

    Reply
    • Karon says

      July 16, 2015 at 10:46 am

      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

      Reply
  3. Stephanie says

    August 20, 2015 at 10:32 am

    Can this recipe be canned? Or only fresh? Sounds delicious but I need one to put up about 10 lbs of peaches

    Reply
    • Karon Grieve says

      August 28, 2015 at 10:43 am

      Yes you can can it but it will last for months as it is.
      K x

      Reply
  4. Cameron says

    June 9, 2016 at 1:04 am

    5 stars
    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.

    Reply
    • Karon Grieve says

      June 20, 2016 at 5:56 pm

      Thanks so much, glad you all liked the recipe so much.
      K x

      Reply
  5. Maria says

    August 27, 2016 at 12:57 pm

    5 stars
    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!

    Reply
    • Karon Grieve says

      August 30, 2016 at 10:34 am

      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

      Reply
  6. Patricia says

    September 5, 2018 at 8:37 pm

    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!

    Reply
    • Karon Grieve says

      September 17, 2018 at 4:41 pm

      Thanks so much. Glad you are tweeking the recipes and making them your own
      Kx

      Reply

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