Title: Mango-Peach Chutney
Categories: Chutney
Yield: 1 Servings

1		Lime
1 1/2	c	Sugar
1 1/2	c	Distilled vinegar; (5% acidi
1/2	c	Chopped onion; (white)
1		Cl Garlic; minced or pressed
1 1/2	ts	Ground cinnamon
1	ts	Salt
1/2	ts	Ground clove
1/2	ts	Allspice
1/8	ts	Cayenne pepper; or more to t
1/2	c	Raisins
3	lg	Ripe mangoes; (about 2 1/2 l
2	lb	Peaches

Recipe by: Maggie Workman Rinse unpeeled lime, then thinly slice; discard seeds. Place lime slices i a heavy bottomed 8 to 10 quart pan; mix in sugar, vinegar, onion, garlic cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil overhigh heat; then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until onion is limp and syrup is slightly thickened (about 15 minutes).

Meanwhile, peel mangoes; slice fruit off pits and cut into 1-1/2 inch piece (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (about 3 minutes).

Process in boiling water canner as above.

Source: Sunset's _Home Canning_.

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