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 is an aromatic, flavorful and delicious dish which is very much popular in Fusion. The name itself get juices flowing in your mouth and this dish has a heavenly experience in every bite. When Peach & Mango Spicy Chutney is cooked perfectly it can turn into a dish beyond excellence. It is a recipe of delight which no one can resist. You can try this amazing Peach & Mango Spicy Chutney at the restaurants and you can also prepare it at your home. People of different region prepare this dish differently according to their own taste. This quick and easy recipe requires only 10 minute for the preparation and 60 minute to cook it perfectly. On the Better Butter website, you can find the recipe of Peach & Mango Spicy Chutney by Sonia Shringarpure in step by step with pictures so you can easily learn how to cook the perfect Peach & Mango Spicy Chutney at your home without any difficulties. Peach & Mango Spicy Chutney is one of the representative dishes of Fusion which you can serve in any special occasions.

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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