Mango Peach Chutney
|Cider vinegar||1⁄2 Cup (8 tbs) (5% Acetic Acid)|
|Water||1⁄2 Cup (8 tbs)|
|Brown sugar||1⁄2 Cup (8 tbs) (Packed To Measure)|
|Granulated sugar substitute||3 Tablespoon (Sweet 'N Low, Or To Taste)|
|Peaches||1⁄2 Pound, peeled, pitted and diced to make 5 cups|
|Mangoes||2 1⁄2 Pound, peeled and cubed to make 3-1/2 cups (3 Pieces)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Lime juice||1 Tablespoon|
|Ground cinnamon||1⁄2 Teaspoon|
|Grated lime rind||1⁄2 Teaspoon|
|Dry mustard powder||1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
In large heavy saucepan over high heat, bring vinegar, water, brown sugar and Sweet 'N Low to a boil.
Reduce heat to low; add remaining ingredients and cook, stirring, 1 to 1-1/4 hours or until mixture is thick and has texture of preserves.
Taste for sweetness; add more Sweet N Low, if desired.
Spoon into hot sterilized jars, allowing 1/4 inch hcadspace (or follow jar manufacturer's instructions if different).
Wipe rims with clean cloth dipped in hot water.
Close according to jar manufacturer's instructions and process in boiling water bath 20 minutes.