Mango & Peach Chutney
Chutneys are a condiment designed to cool the palate while dining on spicy foods. They originated in India and are traditionally served with curry recipes, but are an excellent complement to any meat dish.
3 medium cooking (yellow) onions
1 small sweet red pepper
1 small sweet green pepper
1 small sweet yellow pepper
1-1/2 cups brown sugar
1 cup apple cider vinegar
1 tsp ground cumin
1 tsp groun coriander (cilantro)
1/2 tsp ground ginger
1/2 tsp salt
1/2 tsp ground black pepper
1/4 tsp crushed chili peppers
6 ripe peaches
4 ripe mangoes
Coarsely chop onions and dice peppers into small pieces.
Into large pot, add onions and peppers to brown sugar, vinegar and seasonings. Bring to a boil, then reduce heat and simmer gently, stirring often, for about 20 minutes.
Remove skins from peaches and mangoes and dice. Stir into vinegar and pepper mixture, just until fruit is softened and sauce has thickened (25 to 30 minutes), stirring occasionally.
Pour chutney into sterilized jars, seal and waterbath according to manufacturer’s instructions. Age for one month.
** From Harrowsmith Country Life magazine.