Best Peachmangojalapeno Chutney Canning Recipes

Mango Peach Chutney image

Provided by Sharon123

Categories Asian

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 large mango, peeled and coarsely chopped
2 cups fresh peaches or 2 cups frozen peaches, peeled and coarsely chopped
1/2 cup unsweetened apple juice
1/2 cup cider vinegar
1/2 cup packed brown sugar
1 medium onion, chopped
2 teaspoons grated fresh gingerroot
2 teaspoons grated fresh green chili peppers, seeded and minced (about 1 tbls.)
1/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

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.

Peach-Jalapeño Chutney image

Provided by Susie D

Categories Chutneys

Time 20m

Yield 6 serving(s)

Number Of Ingredients 6

5 peaches, ripe
2 jalapenos, stems removed, diced
1 tablespoon ginger, finely diced
1 tablespoon sugar
1 teaspoon ground cinnamon
2 teaspoons lemon juice

Steps:

Peel and pit all peaches.
Medium dice 3 peaches and place in bowl and set aside.
Purée the remaining peaches in a blender. Pour mixture into a medium saucepan with jalapeños, ginger, sugar, cinnamon, and lemon juice.
Bring pan to medium heat and reduce mixture, stirring occasionally, until thick for about 5 to 6 minutes.
Pour diced peaches into saucepan and cook, stirring occasionally, for 3 minutes or until mixture is hot. Remove and set aside.

Peach/Mango/Jalapeno Chutney (canning recipe) image

Provided by Didi Dalaba

Time 40m

Number Of Ingredients 10

4 c peaches, skins removed and pitted, diced
1 mango, skin and pit removed, diced
4 jalapeno peppers, seeds and membranes removed, diced fine
1 large onion diced
2 Tbsp fresh ginger root finely chopped
1 pkg sure jel for fruits and veggies
1/2 c apple cider vinegar
3/4 c brown sugar
1 1/2 tsp salt
pinch of pepper

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