top of page
  • Writer's pictureSonjy Bambi D

Make It Easy Mango & Peach Chutney

I adore Indian food! I love the warm spices, the smooth textures, and the wonderful smells!

I think I was marked at birth to adore this culture and the food. My birth name is of Indian origin, Sonjy meaning "Beautiful/ Life Giver" then I was given by my grandmother, the nickname, "Bambi" (my heart). Ok, how could I not love this magnificent culture, from which my parents chose my marvelous name? There are also some genetic family traits that have caused me to put a 23AndMe kit in my Amazon wish list, in hopes to see if there is a connection for me to the majestic land of the Taj Mahal that goes beyond my name.

So when my mangoes and peaches started to become overripen, I said to myself, "Sonjy, why not make mango & peach chutney?"

Chutney, a vinegar, and sugar-based Indian sauce is fairly easy to make but it takes patience. Chutney takes 45 minutes to 1 hour to create. Choose from different fruits and even vegetables to create your favorite.

Cooking is universal, so let's go to India by way of the south!

Mango & Peach

"Make It Easy,


Things Needed

  • 2 large mangoes

  • 2 large peaches

  • 1/2 cup of granulated sugar

  • 1/4 cup of apple cider vinegar

  • 1/2 teaspoon of Sweet Chile Sauce

  • Dash of Ground Ginger

  • Dash of Garlic Powder

Dice mangoes and peaches. Combine them in a bowl, and set aside

In a medium pot, combine sugar and vinegar. Bring to a boil. Reduce heat to low.

Add mangoes and peaches to the sugar and vinegar, stir, add the sweet chile sauce, add ginger and garlic to your taste.

Cover and keep on low for 45 minutes to an hour. Stirring occasionally. Once done, add chutney to your table to eat with your meats. I used mine on my street tacos that I created.

Your chutney can last up to one year in a jar if you use the old fashion canning. Find out how to from at, but this recipe is so good, the chutney will not last past dinner.


13 views0 comments

Recent Posts

See All


bottom of page