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Peach and Mango Chutney

A community recipe by

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Fresh and summery, excellent with all white meat and shellfish. Easily doubled.


Serves: 6

  • 1½ cups sugar
  • 1½ cups vinegar
  • 2 small chopped onions
  • 1 chopped green bell pepper
  • 2 cloves minced garlic
  • 1 lemon (thinly sliced)
  • 1½ teaspoons ground cinnamon
  • ½ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • 1 teaspoon salt
  • ⅕ teaspoon cayenne pepper
  • ½ cup golden raisins
  • 1¼ chopped mangos (ripe)
  • 1 chopped peach


Peach and Mango Chutney is a community recipe submitted by lynnieq and has not been tested by so we are not able to answer questions regarding this recipe.

  • Combine everything but the mangoes and peaches. Cook over a low heat, stirring constantly until the sugar dissolves. Bring to boil, reduce heat, simmer uncovered for about an hour until the mixture thickens and goes sticky and glossy.
  • Add fruit and cook until tender (about half an hour).
  • Pour into warm sterilised jars and seal. Improves with keeping -keeps a year at least.
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