Recipe by Sharon123
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! :)
Top Review by Chef*Lee
Wonderful chutney!!! Sweet, tangy, and spicy!! I used a serrano pepper so I had some heat with the sweet of the fruit. This recipe filled 2 canning jars so next time I will make more and preserve them for myself and gifts!! I like the flavors of this chutney, thanks for posting!!!
- 1 large mango, peeled and coarsely chopped
- 473.18 ml fresh peaches or 473.18 ml frozen peaches, peeled and coarsely chopped
- 118.29 ml unsweetened apple juice
- 118.29 ml cider vinegar
- 118.29 ml packed brown sugar
- 1 medium onion, chopped
- 9.85 ml grated fresh gingerroot
- 9.85 ml grated fresh green chili peppers, seeded and minced (about 1 tbls.)
- 1.23 ml ground cardamom
- 2.46 ml ground cinnamon
- 1.23 ml salt
Directions See How It's Made
- 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.