Mango-Peach Chutney

Recipe Ingredients

1		Lime
1 1/2 cups	297g / 10oz	Sugar
1 1/2 cups	355ml	Distilled vinegar - (5% acidity)
1/2 cup	31g / 1.1oz	Chopped onion - (white)
1		Garlic - minced or pressed
1 1/2 teaspoons	7.5ml	Ground cinnamon
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Ground clove
1/2 teaspoon	2.5ml	Allspice
1/8 teaspoon	0.6ml	Cayenne pepper - or more to taste
1/2 cup	80g / 2.8oz	Raisins
3 cups	711ml	Ripe mangoes - (about 2 1/2 lb.) (large)
2 lbs	908g / 32oz	Peaches

Recipe Instructions

Rinse unpeeled lime, then thinly slice; discard seeds.

Place lime slices in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins.

Bring to a boil over high heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes).

Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch pieces (you should have about 3-1/2 cups).

Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes).

Process in boiling water canner as above.

Source:
Sunset's "Home Canning".

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