| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Desserts, Sauces and | 1 | Servings | ||
INGREDIENTS
| 1 | Lime | |
| 1 1/2 | c | Sugar |
| 1 1/2 | c | Distilled Vinegar — (5% |
| Acidity) | ||
| 1/2 | c | Chopped Onion — (white) |
| 1 | Clove Garlic — minced or | |
| Pressed | ||
| 1 1/2 | ts | Ground Cinnamon |
| 1 | ts | Salt |
| 1/2 | ts | Ground Clove |
| 1/2 | ts | Allspice |
| 1/8 | ts | Cayenne Pepper — or more to |
| Taste | ||
| 1/2 | c | Raisins |
| 3 | lg | Ripe Mangoes — (about 2 1/2 |
| 2 | lb | Peaches |
INSTRUCTIONS
lb ) Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices in a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil overhigh heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes). Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch pieces (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes). Process in boiling water canner as above. Source: Sunset's _Home Canning_. Posted to Master Cook Recipes List, Digest #114 Date: Tue, 11 Jun 1996 10:16:05 -0400 From: [email protected] (The Meades) Recipe By : Maggie Workman <[email protected]>
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