PEACH/MANGO/JALAPENO CHUTNEY (CANNING RECIPE)
I don't know about you, but for me, there is nothing in the world that taste as good as the summer bounties you have lovingly prepared. Especially in the dead of winter, yes?? I adore peaches, and am very partial to mangoes as well... now throw in a jalapeno and I will... what do my amazing Southern Belle's say?? Oh yes, "stand...
Provided by Didi Dalaba
Categories Other Sauces
Time 40m
Number Of Ingredients 10
Steps:
- 1. Wash and dry your canning jars and lids. Place a large saucepan on stove with water and bring water to a hard boil. Reduce heat and place your jars and lids only not your rings in to sterilize them, leave them be. Prepare your fruits by cleaning and dicing them.
- 2. In a medium stainless steel saucepan, add your ingredients.
- 3. Bring to a simmer and simmer for 10 minutes till onions have softened. Chutney is done, so you can either transfer the mixture to a container when cool and keep in fridge to use within 1 week, or.... cover and keep chutney hot for canning, instructions below. Using tongs, (or if you have a canner, the jar lifter) take out the sterilized jars and lids from the water bath and dry them. Bring temperature up to high and let the water boil again. Working quickly, you want hot jars and a hot mixture. Fill your sterilized jar with the chutney mixture leaving 1/4 - 1/2 inch of head space. Center lids on jars and then using the rings, tighten them. You want a good seal. Place jars in the water bath (water should be well above 2 inches over the jars), and boil them for approximately 10 minutes. Remove from bath and let cool. Once cool, using your fingertip, press on the lid, it should be firmly in place. Yield: 5 half pint jars
MANGO PEACH CHUTNEY
A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar. This recipe comes from the Moosewood Restaurant's Low-Fat Favorites cookbook! :)
Provided by Sharon123
Categories Asian
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
- Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
- Cool or chill before serving.
- This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
- If you wish, you may can the hot chutney in hot sterilized jelly jars, and seal with hot sterilized lids. No need to cook in a hot water bath, there is enough sugar and vinager to preserve.
PORK TENDERLOIN WITH PEACH MANGO CHUTNEY
Make and share this Pork Tenderloin With Peach Mango Chutney recipe from Food.com.
Provided by lazyme
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl, blend mustard, preserves, vinegar and chives.
- Set aside 1/3 cup mixture for glazing pork tenderloins.
- In small saucepan, over medium-high heat, saute celery and garlic in oil until tender.
- Stir in remaining mustard mixture; cook 2 minutes.
- Remove from heat; cool slightly.
- Stir in mango, raisins and parsley; set aside.
- Place tenderloins on rack in roasting pan.
- Roast pork at 450F for 10 minutes.
- Reduce to 350F and bake 30 to 35 minutes or until done.
- Brush pork with reserved mustard mixture during last 15 minutes of roasting.
- Slice pork and serve with mango chutney.
Nutrition Facts : Calories 344, Fat 9.4, SaturatedFat 2.4, Cholesterol 109.4, Sodium 418.4, Carbohydrate 27.2, Fiber 1.8, Sugar 18.8, Protein 36.5
MANGO PEACH CHUTNEY
Make and share this Mango Peach Chutney recipe from Food.com.
Provided by luvcookn
Categories Low Protein
Time 1h15m
Yield 12 1/2 pints, 12 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, mix together all ingredients except the mangoes and peaches.
- Cook over low heat, stirring constantly, until the sugar dissolves.
- Bring to a boil. Reduce heat and simmer, uncovered for about 1 hour or until thick, stirring occasionally.
- Peel and slice the mangoes and peaches removing the seeds and stones.
- Add mangoes and peaches to the syrup and simmer until the fruit is tender, about 1/2 hour.
- Pour into warm sterilized jars and seal.
Nutrition Facts : Calories 222.7, Fat 0.6, SaturatedFat 0.1, Sodium 199.2, Carbohydrate 56.5, Fiber 4, Sugar 49.8, Protein 1.7
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