Ingredients
-
1
-
2
-
1/2
-
1/2
-
1/2
-
1
-
2
-
2
-
1/4
-
1/2
-
-
-
-
-
Directions
Mango Peach Chutney,A wonderful aroma will fill your home when you make this chutney. An elegant addition to any curry, it is an indispensable side dish for Lentil Sambar. This recipe comes from the Moosewood Restaurant’s Low-Fat Favorites cookbook! :),This was so so so good. The only problem I had is trying to keep it from being eaten before dinner. It was so awesome EVERYONE wanted more. Do not mess with the spices. Coriander ground was 11 dollars in one store. We went to another and it was $6 so we bought it. Totally worth it as it smells heavenly.,Fantastic , i added grapes i had left over .. you’re right the aroma is divine.
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Steps
|
1
Done
|
Combine All of the Chutney Ingredients in a Nonreactive Saucepan and Bring to a Boil. |
|
2
Done
|
Reduce the Heat and Simmer Gently, Uncovered, For About 45 Minutes, Stirring Ocasionally, Until Thick and Translucent. |
|
3
Done
|
Cool or Chill Before Serving. |
|
4
Done
|
This Chutney Will Keep For Several Weeks Stored in a Tightly Covered Container in the Refrigerator. |
|
5
Done
|
If You Wish, You May Can the Hot Chutney in Hot Sterilized Jelly Jars, and Seal With Hot Sterilized Lids. No Need to Cook in a Hot Water Bath, There Is Enough Sugar and Vinager to Preserve. |
