This flavourful fruit chutney is a favourite condiment to serve with your favourite curries, as a way to perk up chicken, or even served as part of a cheese platter.
INGREDIENTS 20 SERVINGS
- 3 tablespoon (45 milliliter) Club House Pickling Spice
- 1 1/2 teaspoons (7 milliliter) CLUB HOUSE CRUSHED RED PEPPER
- 4 cups (1 liter) peeled, finely chopped mangos (about 4)
- 4 cups (1 liter) peeled, finely chopped peaches (about 6)
- 2 cups (500 milliliter) finely chopped onion
- 2 cloves garlic, minced
- 1 cup (250 milliliter) finely diced red bell pepper
- 2 tablespoon (30 milliliter) finely minced gingerroot
- 2 3/4 cups (675 milliliter) packed brown sugar
- 2 cups (500 milliliter) cider vinegar (5% acetic acid)
- 2 teaspoons (10 milliliter) Curry Powder
- 1 1/2 teaspoons (7 milliliter) pickling salt
- 1 Cheesecloth, to wrap Club House Pickling Spice and Club House Crushed Red Pepper
- 1 Wash and sterilize the canning jars, screw bands and snap lids according to the manufacturer’s directions.
- 2 Measure Club House Pickling Spice and Club House Crushed Red Pepper and place in cheesecloth, creating a spice bag. Set aside.
- 3 In a large heavy stainless steel or enameled saucepan, combine mangos, peaches, onion, garlic, red bell pepper, gingerroot, brown sugar, vinegar, Club House Curry Powder, salt and reserved spice bag.
- 4 Bring to a boil. Reduce heat to medium. Simmer, uncovered and stirring often for about 1 hour or until chutney is reduced by half and thick enough to mound on spoon.
- 5 Fill hot sterilized canning jars, leaving ½ inch (1 cm) head space. Wipe jar rim to remove any stickiness. Place snap lid on jar; apply screw band until just finger tight. Transfer to a boiling water bath and cover jars with 2 inches (5 cm) boiling water. Cover and bring to a boil. Boil 10 minutes. Transfer to racks and let cool. Check seals. Wipe, label and store the jars in a cool, dry, dark place.