| 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), Acidity |
| 1/2 |
c |
Chopped Onion, white |
| 1 |
|
Clove Garlic, minced or |
|
|
Pressed |
| 1 1/2 |
t |
Ground Cinnamon |
| 1 |
t |
Salt |
| 1/2 |
t |
Ground Clove |
| 1/2 |
t |
Allspice |
| 1/8 |
t |
Cayenne Pepper, or more to |
|
|
Taste |
| 1/2 |
c |
Raisins |
| 3 |
|
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: kmeade@ids2.idsonline.com (The Meades) Recipe By :
Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>
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