Recipe - Mango-Peach Chutney

1 Lime
1 One half cup Sugar
1 One half cup Distilled Vinegar (5%
Acidity)
One half cup Chopped Onion (white)
1 Clove Garlic minced or
Pressed
1 One half teaspoon Ground Cinnamon
1 teaspoon Salt
One half teaspoon Ground Clove
One half teaspoon Allspice
1/8 teaspoon Cayenne Pepper or more to
Taste
One half cup Raisins
3 lg Ripe Mangoes (about 2 1/2
pound )
2 pound Peaches

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
overhigh heat; then reduce heat to mediumlow 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 1One half inch
pieces (you should have about 3One half 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_.

Posted to Master Cook Recipes List, Digest #114

Date: Tue, 11 Jun 1996 10:16:05 0400

From: kmeade@ids2.idsonline.com (The Meades)

Recipe By : Maggie Workman MWORKMAN@VM.CC.PURDUE.EDU