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Mango Peach Chutney

Ingredients
 

1 lime
1 1/2 cup sugar
1 1/2 cup distilled vinegar, (5% acidi
1/2 cup chopped onion, (white)
1 cl garlic, minced or pressed
1 1/2 tsp ground cinnamon
1 tsp salt
1/2 tsp ground clove
1/2 tsp allspice
1/8 tsp cayenne pepper, or more to t
1/2 cup raisins
3 large ripe mangoes, (about 2 1/2 l
2 lb peaches



 
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Preparation
 
Recipe by: Maggie Workman <[email protected]> Rinse unpeeled
lime, then thinly slice; discard seeds. Place lime slices i 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 overhigh 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
piece (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_.

 

 
Servings:
1


 

 

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