Best Peachmangojalapeno Chutney Canning Recipes

Mango and Peach Salsa image

Provided by Sunny Anderson

Time 1h10m

Yield about 5 cups

Number Of Ingredients 8

2 peaches, peeled and medium diced
1 mango, peeled and medium diced
1/2 cup chopped red onion
1 jalapeno, seeded and finely chopped
1 teaspoon fresh lime juice
1 tablespoon vegetable oil
1/4 cup chopped fresh cilantro
Salt and freshly ground black pepper

Steps:

Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

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.