Peach & Mango Spicy Chutney | How to make Peach & Mango Spicy Chutney

By Sonia Shringarpure  |  1st Jun 2016  |  
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  • Peach & Mango Spicy Chutney, How to make Peach & Mango Spicy Chutney
Peach & Mango Spicy Chutneyby Sonia Shringarpure
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About Peach & Mango Spicy Chutney Recipe

Sweet and spicy spread for your favorite toasts or bagels.

Peach & Mango Spicy Chutney

Ingredients to make Peach & Mango Spicy Chutney

  • 1 large mango cut in small chunks
  • 1 can peaches cut in small chunks
  • 2 red chili peppers chopped
  • 3 small pieces cinnamon
  • 1/2 tsp black peppercorns
  • 2 small bay leaves
  • 1/2 cup apple cider vinegar
  • 100 gms sugar
  • 3/4 tsp to 1 tsp red chili powder
  • 3/4 tsp coriander powder
  • 1/2 tsp cinnamon powder
  • 1 tbsp minced/grated ginger
  • 1/8 tsp salt
  • Juice of canned peaches

How to make Peach & Mango Spicy Chutney

  1. Dissolve sugar in vinegar and canned juice without heating in a deep thick bottomed saucepan.
  2. Add fruits, spices, chilies, ginger, coriander and cinnamon powders and cook it on medium heat. Once it's boiling, reduce heat to low and cook for 45-50 minutes till thick stirring frequently at intervals.
  3. Run a spatula and if clear trail is seen on the bottom of the saucepan, the chutney is ready.
  4. Transfer the chutney to sterilized glass jar immediately and cover tightly. Chutney can be stored in refrigerator for few months.

My Tip:

How to sterilise jars: Wash them thoroughly in hot, clean, soapy water, drain upside down on kitchen towel and place on a baking tray in a preheated oven at 140 C for 15 minutes. Turn the oven to its lowest setting and keep the jars inside while you make the chutney.

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