Peachmangojalapeno Chutney Canning Recipes

PEACH/MANGO/JALAPENO CHUTNEY (CANNING RECIPE)

Steps:

• 1. 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.
• 2. In a medium stainless steel saucepan, add your ingredients.
• 3. 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 let cool. Once cool, using your fingertip, press on the lid, it should be firmly in place. Yield: 5 half pint jars

MANGO AND PEACH SALSA

Steps:

• Toss all the peaches, mango, onions, jalapeno, lime juice, oil and cilantro together in a large bowl. Season with salt and pepper and refrigerate at least 1 hour before serving.
• Cook's Note: If the fruit is under-ripe, toss with some lime juice and 1 tablespoon sugar. Set aside to macerate for 15 minutes before adding the other ingredients and refrigerating.

MANGO PEACH CHUTNEY

Steps:

• Combine all of the chutney ingredients in a nonreactive saucepan and bring to a boil.
• Reduce the heat and simmer gently, uncovered, for about 45 minutes, stirring ocasionally, until thick and translucent.
• Cool or chill before serving.
• This chutney will keep for several weeks stored in a tightly covered container in the refrigerator.
• 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.