Best 6 Mango Peach Chutney Recipes

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**Indulge in a Culinary Journey with Mango Peach Chutney: A Symphony of Sweet, Tangy, and Spicy Flavors**

Embark on a tantalizing culinary adventure with our specially curated collection of mango peach chutney recipes. These delectable condiments, rooted in the rich culinary traditions of India, are a harmonious blend of sweet, tangy, and spicy flavors that will elevate your meals to new heights. From classic renditions to innovative fusions, our recipes cater to every palate and preference. Prepare to tantalize your taste buds with this versatile condiment that complements an array of dishes, from grilled meats and roasted vegetables to crispy samosas and tangy salads. Get ready to transform your culinary creations into extraordinary flavor experiences with our diverse selection of mango peach chutney recipes.

Let's cook with our recipes!

MANGO CHUTNEY



Mango Chutney image

This tangy, sweet, and savory mango chutney recipe couldn't be easier and can be canned for longer storage. Serve with chicken, pork, or lamb.

Provided by Elise Bauer

Categories     Condiment     Chutney     Mango     Relish

Time 1h15m

Number Of Ingredients 9

2 cups sugar
1 cup distilled white vinegar
3 1/2 pounds mangoes
1 medium onion
1/2 cup golden raisins
1/4 cup crystallized ginger
1 garlic clove
1 teaspoon mustard seeds
1/4 teaspoon red chili pepper flakes

Steps:

  • Make the sugar vinegar syrup: Combine the sugar and vinegar in a 6-quart pot. Bring to a boil, stirring until the sugar dissolves.
  • Pour into jars: Pour into clean, hot jars leaving 1/2-inch headspace; close the jars. (Do not over-tighten the lids.)

Nutrition Facts : Calories 75 kcal, Carbohydrate 19 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 1 mg, Sugar 18 g, Fat 0 g, ServingSize Makes 6 (8-ounce) jars, UnsaturatedFat 0 g

MANGO PEACH CHUTNEY



Mango Peach Chutney image

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

1 1/2 cups sugar
1 1/2 cups white vinegar
2 small onions, chopped
1 green pepper, chopped
1 garlic clove, minced
1 lemon, thinly sliced
1 1/2 teaspoons cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon salt
1/8 teaspoon cayenne
1/2 cup sultana raisin
2 1/2 lbs ripe mangoes
2 lbs peaches

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

MANGO CHUTNEY



Mango Chutney image

Provided by Alton Brown

Categories     condiment

Time 1h

Yield about 4 cups

Number Of Ingredients 13

4 pounds fresh mangos, ripe but not too soft, peeled
3 tablespoons vegetable oil
1 teaspoon chile flakes
2 1/2 cups medium dice red onion
1/4 cup minced fresh ginger
1 cup small dice red bell pepper
8 ounces unsweetened pineapple juice
4 ounces cider vinegar
1/2 cup brown sugar
1 1/2 tablespoons curry powder
Kosher salt and fresh ground white pepper
1/2 cup raisins or golden raisins
1/2 cup toasted, roughly chopped macadamia nuts

Steps:

  • Cut the mango flesh away from the pit. The pit is shaped similar to an obelisk, so you'll end up with 2 large pieces and 2 smaller pieces from each mango. Roughly chop the flesh.
  • In a saute pan heat the oil and add the chile flakes. Be careful not to burn the chile, just toast to flavor the oil. Add the onions and sweat until soft. Add the ginger and bell pepper and saute for 1 to 2 minutes. Finally add the mango and cook for 1 more minute.
  • In a separate bowl, combine the pineapple juice, vinegar, sugar, and curry powder. Add this mixture to the pan. Stir to combine. Bring the mixture to a bare simmer and reduce for about 30 minutes, stirring frequently. Season with salt and pepper. Add the raisins and the nuts and transfer to another container over an ice bath. I used a mild yellow curry powder, but if you want it hotter go for red.

MANGO PEACH CHUTNEY



Mango Peach Chutney image

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

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.

MANGO CHUTNEY



Mango Chutney image

Mango Chutney is the one we think of as the "original" and most traditional of all chutneys. It goes well with curries, chicken, pork, lamb, and game.

Provided by Eleanor Topp

Categories     Condiment/Spread     Ginger     Vinegar     Raisin     Apple     Mango     Curry     Bell Pepper     Boil     Sauce Secrets

Yield Makes 5 cups (1.25 L)

Number Of Ingredients 13

3 medium apples, peeled, cored, and chopped
2 large mangoes, peeled and chopped
1/2 medium sweet red pepper, chopped
1 1/2 cups (375 mL) granulated sugar
1 cup (250 mL) finely chopped onion
1/2 cup (125 mL) golden raisins
1/2 cup (125 mL) white vinegar
1/4 cup (50 mL) finely chopped peeled gingerroot
1 tablespoon (15 mL) lemon juice
2 teaspoons (10 mL) curry powder
1/2 teaspoon (2 mL) each: ground nutmeg, cinnamon, and salt
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Steps:

  • 1. Combine apples, mangoes, red pepper, sugar, onion, raisins, vinegar, and gingerroot in a large stainless steel or enamel saucepan. Bring to a boil over high heat, reduce heat, and boil gently, uncovered, for 20 minutes or until fruit is tender and mixture is thickened, stirring occasionally. Add lemon juice, curry powder, nutmeg, cinnamon, and salt; boil gently for 5 minutes.
  • 2. Remove hot jars from canner and ladle chutney into jars to within 1/2 inch (1 cm) of rim (head space). Process 10 minutes for half-pint (250 mL) jars and 15 minutes for pint (500 mL) jars as directed for Longer Time Processing Procedure.
  • SERVING SUGGESTION: Chutney Butter
  • Serve with grilled or barbecued chicken parts.
  • Combine 3 tbsp (45 mL) Mango Chutney and 1 tbsp (15 mL) softened butter or margarine. Stir in 2 tsp (10 mL) chopped fresh cilantro and a pinch of cayenne pepper.
  • Makes 1/4 cup (50 mL).

MANGO CHUTNEY



Mango Chutney image

A Hawaiian chutney, excellent with pork or lamb. Also a treat with peanut butter on bread. Note: Common mangos are small and sweet even when half-ripe, not juicy.

Provided by Shirley Crowley

Categories     Side Dish     Sauces and Condiments Recipes     Chutney Recipes

Time 1h40m

Yield 240

Number Of Ingredients 17

3 cups distilled white vinegar
6 cups white sugar
6 cups brown sugar
1 teaspoon ground cinnamon
2 teaspoons ground ginger
4 teaspoons ground allspice
1 teaspoon ground cloves
2 teaspoons ground nutmeg
5 small red hot chile peppers, seeded and chopped
1 teaspoon kosher salt
2 large onions, chopped
3 cloves garlic, chopped
1 cup golden raisins
1 cup raisins
½ cup fresh ginger root, chopped
16 cups sliced, semi-ripe mangos
½ cup sliced almonds

Steps:

  • In a large saucepan combine vinegar, white sugar, brown sugar, cinnamon, ground ginger, allspice, cloves, nutmeg, chile peppers and salt. Bring to a boil; boil for 1/2 hour.
  • Stir in onions, garlic, golden raisins, raisins and ginger and boil for another 1/2 hour.
  • Stir in mangos (and almonds if using), reduce heat to low and simmer for 1/2 hour. Pour mixture into sterilized jars, to 1/2 inch below lid level, and seal.

Nutrition Facts : Calories 45.9 calories, Carbohydrate 11.6 g, Fat 0.2 g, Fiber 0.3 g, Protein 0.2 g, Sodium 12.5 mg, Sugar 10.3 g

Tips:

  • Choose ripe, flavorful mangoes and peaches. This will ensure that your chutney has the best possible flavor.
  • Use fresh ginger and garlic. These ingredients add a lot of flavor to the chutney.
  • Don't be afraid to adjust the spices to your taste. If you like a spicy chutney, add more chili peppers. If you prefer a sweeter chutney, add more sugar.
  • Process the chutney to your desired consistency. Some people like a smooth chutney, while others prefer a chunky chutney.
  • Can and store the chutney properly. This will help it to last for several months.

Conclusion:

Mango peach chutney is a delicious and versatile condiment that can be used in a variety of dishes. It is perfect for adding a sweet and spicy flavor to grilled meats, fish, and vegetables. It can also be used as a dipping sauce for appetizers or as a spread for sandwiches and wraps. This chutney is also a great way to use up ripe mangoes and peaches that you may have on hand. With just a few simple ingredients, you can make a delicious and unique chutney that will add flavor to your next meal.

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