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Peach Mango Chutney

A fun way to turn the fruits of summer into a savory condiment.
5 from 1 vote
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Prep Time 15 minutes
Fermentation Time 4 days
Course condiment
Makes 1 quart/liter

Ingredients

  • 1 lb. (450g) fresh peaches, nectarines, loquats or other stone fruit
  • 1/2 lb. (225g) ripe mango
  • 1/2 cup (60g) raisins (any variety)
  • 2 Tbsp. (30 ml or 40g) honey
  • 2 garlic cloves
  • 1 fresh jalapeño or other chile pepper
  • 2 tsp. (10 ml) sea salt
  • 2 Tbsp. (30 ml) pickle or sauerkraut brine, or lemon juice, vinegar, or kombucha
  • 2 tsp. (10 ml) black, white, or mixed peppercorns

Instructions
 

Prepare

  • Peel mango. Dice peaches or nectarines and peeled mango into 1/8-1/4 inch cubes. For a smoother texture, blend them using a blender or pulse them a few times in a food processor or blender.
  • For a thicker chutney texture, either strain the mixture first through a mesh strainer over a bowl for a few hours to let the juice drain out, or cook fruit until water evaporates. If cooking, allow fruit to cool down to body temperature before finishing recipe.
  • Add honey, vinegar/brine, lemon juice/kombucha to a wide-mouth quart-sized mason jar.
  • Chop raisins and add to jar.
  • Add diced fruit to jar.
  • Mince garlic and add to jar.
  • If using jalapeño, cut top off, then lengthwise in half. Remove seeds and membranes with a knife, or leave in for a hotter chutney. Mince pepper and add to jar.
  • Crush or crack peppercorns or leave whole, adding to jar.
  • Stir together well.

Ferment

  • Secure ring and lid on jar.
  • Leave in a warm spot in your kitchen. "Burp" the jar every day or so to release the CO2 buildup pressure.
  • After a few days, you should see bubbles form, letting you know that fermentation is underway. Stir contents together.
  • Taste! When you’re happy with how tangy it tastes, tighten lid and store in refrigerator.
  • Contents may separate from liquid. Stir before using.
  • Keeps up to a month in refrigerator.