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Mango-Peach Chutney

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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: kmeade@ids2.idsonline.com (The Meades)
Recipe By     : Maggie Workman <MWORKMAN@VM.CC.PURDUE.EDU>

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