Peach & Mango Chutney

Homemade mango chutney with ginger and red pepper.


Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Categories:  , ,

Yields or Serves:  

[Total: 0   Average: 0/5]

Mango ChutneyPeach & Mango Chutney

Because I’ve spent a considerable amount of time in India I have become fond of chutneys.  Just what is chutney?  Chutney is often times a spicy condiment or relish made of ripe fruits or vegetables with vinegar or lemon juice, soured herbs, spices or chiles, and sugar.  Chutney, a term from Indian cooking, is from the Hindi chatni, “a hot spicy condiment.”  American chutneys tend to be less spicy and sweeter than their Indian brothers.  Chutneys can range in texture from chunky to smooth, and in degrees of spiciness from mild to hot.  Sweeter chutneys make interesting bread spreads, can be served on crackers, and are delicious served with cheese.  Chutney can be served as an accompaniment to a variety of cheeses, from Cheddar to chèvre.  Chutney can be stored for well over a month.  In fact, the flavor improves with age.  You can actually make it and allow it to mature, in the fridge, for a month before using it.


1/2 Cup Dark Brown Sugar

1/2 Cup Cider Vinegar

1 Teaspoon Mustard Seeds

1 1/2 Teaspoons Curry Powder

1/8 Teaspoon Red Pepper Flakes

1/2 Teaspoon Kosher Salt

1 Cup Diced Onion

1 Cup Diced Yellow Pepper (Membrane & Seeds Removed)

3 Cups Peeled & Diced Peaches

2 Cups Peeled & Diced Mango

In a large size saucepan combine the brown sugar, vinegar, mustard seeds, curry powder, red pepper flakes and kosher salt over a medium high heat.  Stir and cook just until the sugar is dissolved.  Add the diced onions and yellow pepper.  Cook for 3 minutes.  Add the peaches and mango.  Cook for another 2 minutes.  Remove from the heat and transfer to jars and seal.  Place in the refrigerator until ready to use.  Makes about 5 half-pint jars.

Peaches 2



    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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