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

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By Sonia Shringarpure
Created on 1st Jun 2016
  • Peach & Mango Spicy Chutney, How to make Peach & Mango Spicy Chutney
Peach & Mango Spicy Chutneyby Sonia Shringarpure
  • Peach & Mango Spicy Chutney | How to make Peach & Mango Spicy Chutney (4 likes)

  • 0 reviews
    Rate It!
  • By Sonia Shringarpure
    Created on 1st Jun 2016

About Peach & Mango Spicy Chutney

Sweet and spicy spread for your favorite toasts or bagels.

Peach & Mango Spicy Chutney is delicious and authentic dish. Peach & Mango Spicy Chutney by Sonia Shringarpure is a great option when you want something interesting to eat at home. Restaurant style Peach & Mango Spicy Chutney is liked by most people . The preparation time of this recipe is 10 minutes and it takes 60 minutes to cook it properly. Peach & Mango Spicy Chutney is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Peach & Mango Spicy Chutney. Peach & Mango Spicy Chutney is an amazing dish which is perfectly appropriate for any occasion. Peach & Mango Spicy Chutney is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Peach & Mango Spicy Chutney at your home.

  • Prep Time10mins
  • Cook Time60mins
  • Serves12People
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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