This Peach Mango Chutney is a fragrant, sweet-and-spicy condiment that transforms simple meals into something memorable. Juicy peaches and tropical mangoes mingle with onions, peppers, ginger, and garlic, slowly simmering into a thick, glossy relish that’s bursting with flavor. The balance of sweetness from brown sugar, tang from cider vinegar, and heat from jalapeños and red pepper flakes creates a chutney that pairs beautifully with grilled meats, curries, cheeses, or roasted vegetables. Allow it to mellow for a couple of weeks—the flavors only deepen and improve with time.
INGREDIENTS:
3 lbs. peaches, chopped
2 large mangoes, chopped
1 large green sweet pepper, chopped
2 large onions, chopped
2 large jalapeños, seeded and chopped
4 large garlic cloves, chopped
1/2 cup fresh ginger, peeled and finely chopped
1 teaspoon red pepper flakes
3 1/2 cups brown sugar
2 1/2 cups cider vinegar
1/2 cup golden raisins
METHOD:
Peel and chop the peaches and mangoes. Finely chop the onions, peppers, jalapeños, garlic, and ginger.
In a large non-reactive kettle or heavy-bottomed pot, combine all ingredients—peaches, mangoes, vegetables, spices, brown sugar, vinegar, and raisins. Stir to mix thoroughly.
Bring the mixture to a gentle boil over medium-high heat, stirring frequently. Once boiling, reduce heat to low and simmer slowly for about 3 hours, stirring often to prevent scorching. The chutney should become thick, glossy, and richly colored.
While the chutney simmers, sterilize jars by running them through a dishwasher’s sanitizing cycle or submerging them in boiling water for 10 minutes. Keep hot until ready to use.
Ladle the hot chutney into hot, sterilized 8-ounce jars, leaving ¼ inch of headspace. Wipe rims with a damp cloth, seal with lids and screw bands, and process in a boiling water bath for 10 minutes.
Remove jars carefully and cool on a wire rack for 24 hours without disturbing. Check seals—any unsealed jars should be refrigerated and used within a month. Properly sealed jars can be stored in a cool, dark place for up to one year.
Allow the chutney to mellow for at least two weeks before using. The flavors will blend and deepen beautifully.
YIELD: Approximately 6–7 half-pint jars
