Vintage cookbooks always hold a treasure trove of interesting recipes. For instance, in a home cooking guide from cosmopolitan California, I found a simple yet incredibly delicious mango chutney recipe. I recommend substituting peaches or nectarines for the mango, as peaches grow locally while mangoes don’t. This chutney makes the perfect sauce to pair with cheese, poultry, or grilled meat.
- 1.5 kg peaches
- 500 g powdered sugar or granulated sugar (you can use less as peaches are naturally sweet)
- 3 garlic cloves
- 120 g fresh ginger root
- 1 fresh chili
- a pinch of salt
- 300 ml white wine vinegar
Chop the peaches into small pieces and combine them with the sugar in a pan. Heat gently and stir until the sugar dissolves. Peel the garlic and ginger, then finely chop them.
Add the remaining ingredients: chopped chili, garlic, and ginger. Pour in the vinegar and cook, stirring occasionally, for an hour or slightly longer, until the liquid evaporates and the chutney becomes sticky. For added flavor, you can include yellow or black raisins. Store the chutney in a jar in the refrigerator.
This recipe can also be adapted for making chutney with tomatoes or apples.
Chop the peaches into small pieces and combine them with the sugar in a pan. Heat gently and stir until the sugar dissolves. Peel the garlic and ginger, then finely chop them.
Add the remaining ingredients: chopped chili, garlic, and ginger. Pour in the vinegar and cook, stirring occasionally, for an hour or slightly longer, until the liquid evaporates and the chutney becomes sticky. For added flavor, you can include yellow or black raisins. Store the chutney in a jar in the refrigerator.
This recipe can also be adapted for making chutney with tomatoes or apples.
