Peach Mango Chutney Recipe (2024)

This peach mango chutney recipe is absolutely delicious and totally easy to make! Add this canning recipe to your must make list.

There are certain times of year when my local grocery store has an abundance of the best quality fresh mangoes. One of my favourite ways to use those beautifully ripe mangoes is for mango chutney. It’s a great condiment to serve with so many Indian recipes.

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Indian cuisine is so full of sweet and spicy flavours. The savoury dishes are complemented perfectly by this chutney’s sweetness. Because this chutney can be made quickly, in small batches, you’ll always have it on hand when the mood strikes.

An excellent resource to check out is myComplete Guide to Canningfor all of the tips and tricks.

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Canning Supplies:

• 12 Quart Water Bath Canner with Lid– best for foods with high acidity like salsa, tomatoes and fruit.
• Ball Mason Jars– sterilized pint sized jars work best for this recipe.
• Snap Lids and Rings– new, unused snap lids are needed to get a good seal on your jars.
• Canning Jar Lifter– this is used to lift the hot jars safely out of the boiling water bath.
• Magnet Snap Lid Lifter– this makes pulling the snap lids from the water after being sterilizer much easier.
• Jar Canning Funnel– perfect for pouring the chutney into mason jars.
• Ladle– for scooping the mixture into the jars.
• Over the Sink Strainer– this is my go-to strainer for processing a lot of fruit.
• Rubber Tongs– for grasping hot jars and lids when sterilizing.
• Tea Towels– used for cleaning and handling hot jars.
• Stock pot– for cooking the chutney.
• Wooden spoon– to stir the mixture.
• Cutting board– used to chop up the fruit and vegetables.
• Sharp knife– these are my favorite for slicing and dicing.
• Measuring spoons and cup– for measure ingredients.
• Paper towel– perfect for wiping down the jars and clean up.

Mango chutney recipe:

Ingredients:

• 1 1/2 cups white wine vinegar
• 1 1/2 cups white sugar
• 1 red pepper, diced
• 1 large onion, diced
• 2 cloves garlic, finely diced
• 1 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 4 large, ripe mangoes peeled, cored and diced
• 6 ripe peaches skinned, pitted and diced

Directions:

1. Chop up the fruit, pepper and onion.

2. Combine all of the ingredients (excluding the mango and peach) in a large pot and bring to a boil.

3. Turn down to medium-high heat and simmer for about 30 minutes or until mixture becomes syrupy.

4. Add mangoes and peaches and simmer for another 30 minutes or until fruit becomes tender.

5. Pour into jars, wipe jar rims and process in a water bath canner for about 15 minutes.

Tips & tricks:

• Brown sugar or coconut sugar could be used instead of white sugar. You can also add less sugar overall, if you want.
• You could swap out the white wine vinegar with apple cider vinegar, red wine vinegar, or regular white vinegar.
• Try adding fresh ginger for a mango ginger chutney.
• Mix up the type of mango you use. Each variety has a slightly different flavour. You could even try green mangoes.
• Experiment with different fruits or fruit combinations.
• Canning the chutney gives it a longer shelf life than if it was just kept in the fridge. Store the sealed jars in a dark place and they will last up to two years.
• Before water bath canning, use a wooden spoon handle or chopstick to gently move the chutney around in the jar to release any trapped air bubbles.
• Allow the hot jars to fully cool upright on the counter. Then check jar seals to be sure they have “popped”. Any that haven’t should be refrigerated and eaten first.

See Also

Noyaux Extract Recipe

Optional Add-ins:

• Mustard seeds
• Nigella seeds (sometimes called black cumin)
• Cardamom seeds
• Black pepper
• Ground cumin
• Golden raisins
• Bump up the heat with the addition of chopped chilli peppers.
• Red onion

Serving suggestions for chutney:

• This chutney is one of our favourite condiments with any Indian food. I especially enjoy it with samosas.
• Serve with roasted chicken.
• Pour it over a block of cream cheese and eat it with crackers or tortilla chips.
• If you’re feeling adventurous, try it as a topping for ice cream!
• A jar of homemade chutney also makes a tasty gift.

Whether you use it as a dip, a side dish, or just want to eat hot chutney with a spoon straight out of the jar, I hope you enjoy this delicious mango chutney as much as we do!

If you love this mango chutney recipe, please give it a five star review and help me share it on Facebook or Pinterest so that others may enjoy it too!

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 15 minutes

Total Time: 1 hour 35 minutes

This peach mango chutney recipe is absolutely delicious and totally easy to make! Add this canning recipe to your must make list.

Ingredients

• 1 1/2 cups white wine vinegar
• 1 1/2 cups white sugar
• 1 red pepper, diced
• 1 large onion, diced
• 2 cloves garlic, finely diced
• 1 1/2 tsp cinnamon
• 1/2 tsp cloves
• 1/2 tsp allspice
• 1 tsp salt
• 1/4 tsp cayenne pepper
• 4 large, ripe mangoes peeled, cored and diced
• 6 ripe peaches skinned, pitted and diced

Instructions

1. Chop up the fruit, pepper and onion.

2. Combine all of the ingredients (excluding the mango and peach) in a large pot and bring to a boil.

3. Turn down to medium-high heat and simmer for about 30 minutes or until mixture becomes syrupy.

4. Add mangoes and peaches and simmer for another 30 minutes or until fruit becomes tender.

5. Pour into jars, wipe jar rims and process in a water bath canner for about 15 minutes.

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