Sunday, August 19, 2012

Peach/Mango/Jalapeno Chutney (canning recipe)

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I know right? Golden peaches, mango, onions... what's not to love?

So yesterday the "canning bug" bit me.  Actually truth be told, its been about a week now that the ideas were a rolling in my head and I had the hankering to preserve and can. 
I don't know about you, but for me, there is nothing in the world that taste as good as the summer bounties you have lovingly prepared. Especially in the dead of winter, yes??

I adore peaches, and am very partial to mangoes as well... now throw in a jalapeno and I will... what do my amazing Southern Belle's say??  Oh yes, "stand right up and slap your grandma"!! *grin*
Something about the sweetness of the peaches and mangoes, the spiciness of the fresh ginger and the fire of the jalapenos all together in a vinegar and brown sugar bath. Well my mouth is drooling as we speak!!  
So chutney is on the menu today.

Ready for the recipe?  Here we go:

4 cups peaches - skins removed, pitted and diced
1 large mango - skin, pit removed and diced
1 large onion diced (any kind)
4 jalapeno peppers, seeds and membranes removed, diced fine
2 tbsp fresh ginger root, finely chopped
1 pkg sure jel for fruits & vegetable
1/2 cup apple cider vinegar
3/4 cup brown sugar (I used dark brown)
1-1/2 tsp salt
few cranks of black pepper

Wash and dry your canning jars and lids.  Place a large saucepan on stove with water and bring water to a hard boil.  Reduce heat and place your jars and lids only not your rings in to sterilize them, leave them be.  

Prepare your fruits by cleaning and dicing them.

In a medium stainless steel saucepan, add your ingredients.

Bring to a simmer and simmer for 10 minutes till onions have softened.  Chutney is done, so you can either transfer the mixture to a container when cool and keep in fridge to use within 1 week, or.... cover and keep chutney hot for canning, instructions below. 

Using tongs, (or if you have a canner, the jar lifter) take out the sterilized jars and lids from the water bath and dry them.  Bring temperature up to high and let the water boil again.
Working quickly, you want hot jars and a hot mixture.  Fill your sterilized jar with the chutney mixture leaving 1/4 - 1/2 inch of head space.  Center lids on jars and then using the rings, tighten them.  You want a good seal.

Place jars in the water bath (water should be well above 2 inches over the jars), and boil them for approximately 10 minutes.  Remove from bath and using your fingertip, press on the lid, it should be firmly in place.  If it moves it is not sealed properly.  I have never had that happen, and cannot advise you as how to salvage it.  I would love feedback on that if you know how to salvage a jar that has not sealed.  Maybe you can't?  I would eat it then, yum!!

Yield:  5 half pint jars

Since I had the large pot and water bath going, I thought I would make up some peach jam too!!  I told you the bug had bitten me!!  I made a beautiful vanilla peach jam!!

Look at the beautiful golden color!!  If that doesn't spell "summer" right there, I don't know what does!!  The golden pureed peaches simmered lovingly with the vanilla beans... I wish you could of smelled the aroma!  HEAVEN!!
I cannot wait to slather these babies up!!  

Till next time!!

Dishin with Didi


  1. Made me crave some and want to can! ox

    1. Colleen so easy!! If "I" could do it, anyone can!!
      Chicken and rice and this beautiful chutney... oh yes!!!

  2. Didi, we didn't have mango's at my small town grocery store. I talked to the produce manager and he's going to market on Friday and will pick up mango's for me....:) I have the peaches...can't wait! Love this recipe!!

  3. Well so much for waiting till Friday, he had one LARGE mango in the store and I got it. Made this today! It's sitting on the counter cooling. And, yes I did sample and it is so darn good, it will make you wanna slap your granny (grin) for sure!!!! You got this southern girls vote of confidence!!! Awesome recipe Didi!!!!

    1. Yay DeeDee!!!! I'm so glad you like it, the taste is just amazing yes??
      Now, you must tell me where that granny saying comes from, it cracks me up everytime!!!

      I'm so glad you are enjoying it and came back to tell me!!

  4. Didi, if the lids don't seal, I would put the chutney back in a boiler, bring to boil, boil for 1 minute and put back in jar(s) and repeat the canning process. Of course use new lids.

    1. Thank you DeeDee!! This is coming from the grand champions of canning, so I will take your pearls of widsdom and put it forth if ever it happens!!

      Thank you so much!!

  5. Do you have a recipe for the peach jam with vanilla?


    1. Hi Rebekkah and thank you for visiting my blog!!
      I would be happy to share the jam recipe, be on the lookout in the near future!!

  6. Didi, this sounds awesome! I've pinned it & plan to make it one of these days after the tomato harvest is done.

    Slap your grandma, indeed! :) Though we dont have Southern Belles in Texas, its a very common old timers saying there too.

  7. LOL, Kim that is one of favorite Southern sayings, it cracks me up every time!!
    So, are you going to send me some tomatoes? You know between friends and all!! ;-)

  8. Ooh Didi!! Printed out both the jam and chutney recipes already...these look wonderful!! Going to Farmers Mkt this wknd, so next week will have this beautiful jam in my cupboard!!
    Pretty good job for that little NY Greek girl...You rock, girl!! ♥

  9. Aww, my little pie crust extradonaire!!! Thank you!! I hope you won't be disappointed in either love. Both Diane & my friend Scott whom I sent the jam & chutney too both loved them.

    Who knew canning could be so easy and fullfilling!! I felt glorious looking at my jars... is that normal? No really? Cuz I was glowing from cheeck to cheeck!!!