Peach Mango Chutney


3 lbs. peaches, chopped
2 large mangoes, chopped
1 large green sweet peppers, chopped
2 large onions, chopped
2 large jalapeno seeded, chopped
4 large garlic cloves, chopped
1/2 cup fresh ginger, peeled and chopped finely
1 teaspoon red pepper flakes
3 1/2 cups brown sugar
2 1/2 cups cider vinegar
1/2 cup golden raisins


Combine all ingredients in a large, non-reactive kettle.

Bring to a boil, then reduce heat and simmer very slowly about 3 hours, stirring frequently and watching closely to prevent scorching.

Ladle hot chutney into freshly sterilized hot 8 ounce jars, seal, and process in water bath, about 10 minutes.

Allow chutney to mellow for two weeks before using.

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