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 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.
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
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 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.
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