PEACH GINGER CHUTNEY
Make and share this Peach Ginger Chutney recipe from Food.com.
Provided by Miss Annie
Categories Sauces
Time 50m
Yield 4-5 Half Pints
Number Of Ingredients 10
Steps:
- Prepare fruit and vegetables.
- Put in heavy saucepan and add remaining ingredients.
- Bring to a boil, stirring constantly.
- Turn heat to a simmer, cook until desired consistency.
- Ladle into hot jars leaving 1/2 inch headspace.
- Wipe rims and seal.
- Process in a water bath canner for 10 mins.
PEACH CHUTNEY
We love in-season peaches for pies and other classic summer desserts, but there are so many other great ways to cook with them. Try this simple chutney as a delicious, tangy condiment to serve with grilled chicken or pork chops, on a cheese platter, or even on a sandwich. This is a highly versatile recipe, perfect for your summer pantry.
Provided by Food Network Kitchen
Categories condiment
Time 5h10m
Yield about 1 1/2 cups of peach chutney
Number Of Ingredients 9
Steps:
- Bring a medium saucepan of water to a boil and fill a large bowl with ice water. Cut a small X in the base of each peach using a paring knife, then add to the boiling water and cook just long enough to loosen the skins, 20 to 30 seconds. Remove with a slotted spoon and immediately plunge into the ice water. Remove and peel off the skins, using a paring knife as needed. Pat dry, then chop the peaches into 1/4-inch pieces, discarding the pits.
- Combine the sugar, vinegar, red onion, raisins, ginger, lemon zest, cinnamon stick, a pinch of salt and 2 tablespoons water in a medium saucepan over medium heat. Bring to a simmer and cook, stirring occasionally to dissolve the sugar, 2 to 3 minutes. Stir in the peaches and return to a simmer. Reduce the heat to low; cook, stirring occasionally, until the peaches are tender but still hold their shape and the liquid is syrupy, 30 to 35 minutes. If the chutney seems dry, add more water, 1 teaspoon at a time.
- Let the chutney cool, then transfer to a small jar and refrigerate at least 4 hours or up to 2 weeks.
PEACH-GINGER CHUTNEY IN THE CROCK POT
A great gift chutney, or for yourself. Excellent with pork, lamb, and chicken. From my sister. If using frozen peaches, no need to thaw.
Provided by alijen
Categories Chutneys
Time 5h5m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Saute the onion in skillet, about 5 minutes.
- Place the onions and the next 8 ingredients in cooker.
- Stir together flour and vinegar, then add to the cooker.
- Cook on low for 5 hours, stirring before the last hour.
- Remove after finished and immediately transfer to sterilized jars.
- (My favorite way to serve: Mix 8 ounces cream cheese and 1 cup cheddar cheese, then divide evenly between 4 chicken breasts, pounded flat. Bake about 20 minutes, then top with chutney and continue baking until chicken is done.).
Nutrition Facts : Calories 226.8, Fat 0.5, SaturatedFat 0.1, Sodium 14.7, Carbohydrate 56.8, Fiber 2.9, Sugar 46.1, Protein 2.3
CHUNKY PEACH-GINGER CHUTNEY
Steps:
- 1. Saute onion in cooking spray for 5 minutes-until tender. 2. Place onion and next 8 ingredients into a 3 qt crockpot. Stir well. Combine flour and vinegar in a small bowl; stir with a whisk until well blended. Add to peach mixture and stir well. 3. Cover with lid; cook on low heat for 5 hours. Serve warm or chilled with grilled or roasted pork, chicken or lamb.
PEACH AND GINGER CHUTNEY
Make and share this Peach and Ginger Chutney recipe from Food.com.
Provided by dicentra
Categories Fruit
Time 30m
Yield 4-5 pounds
Number Of Ingredients 9
Steps:
- Immerse peaches in boiling water and peel. Chop the flesh and discard the pits.
- Chop the onions. Crush the garlic and chilies. Finely grate the ginger.
- Put the peaches, onions, garlic and dried fruit in a pot. Stir in the chilies, ginger and vinegar. Stir in the sugar.
- Bring slowly to a boil over low heat, stirring occasionally. Once the sugar has dissolved, increase the heat and simmer for 30-40 minutes until thick, stirring often.
- Ladle the chutney into jars and seal.
Nutrition Facts : Calories 1206.8, Fat 1.8, SaturatedFat 0.2, Sodium 89.8, Carbohydrate 299.2, Fiber 17.5, Sugar 201.2, Protein 8.4
PEACH-GINGER CHUTNEY WITH GOLDEN RAISINS
Spread this sweet chutney on chicken or turkey sandwiches, or use it as an accompaniment to lamb, pork, or chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Yield Makes 2 cups
Number Of Ingredients 6
Steps:
- In a medium saucepan, combine 1 chopped onion (about 1 1/2 cups), 2 tablespoons finely chopped fresh ginger, 1 pound sliced frozen peaches (2 1/2 cups), 1 cup packed light-brown sugar, 1/3 cup white-wine vinegar, 1 cup water, and 1/2 cup golden raisins.
- Bring to boil; reduce heat to medium, and simmer, covered, 10 minutes. Uncover; simmer, stirring occasionally, until mixture is soft and syrupy, 15 to 20 minutes. Let cool before serving.
FRESH PEACH CHUTNEY
Steps:
- Put the vinegar and both sugars into a non-reactive pot, place over medium heat and bring to a boil. Add the red pepper, onion, jalapeño, raisins, garlic, ginger, salt and simmer 10 minutes. Add the peach segments and simmer an additional 5-10 minutes. If the peaches are still firm allow to cook several minutes more. If you would like the syrup thicker you may also allow to cook for a minute or two to reduce liquid.
- Remove from the heat and allow to cool for 15 minutes in the pot. Serve at room temperature. Transfer all excess to a clean container and refrigerate, covered, for up to one week.
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PEACH CHUTNEY RECIPE - GRACE PARISI - FOOD & WINE
From foodandwine.com
5/5 (421)Total Time 2 hrsAuthor Grace Parisi
- Bring a large pot of water to a boil and fill a large bowl with ice water. Using a paring knife, score the bottom of each peach with a small X. Add the peaches to the boiling water for 30 seconds, then transfer them to the ice water with a slotted spoon. Peel the peaches, then halve them and remove the pits. Cut the peaches into 3/4-inch dice.
- In a medium, enameled cast-iron casserole, combine the brown sugar with the vinegar, ginger, onion and cardamom; stir to dissolve the sugar. Simmer over moderately low heat until the onion is slightly softened, about 8 minutes. Add the peaches, chiles and a pinch of salt and simmer over moderately low heat, stirring occasionally, until the peaches are very soft and translucent, about 1 hour.
- Ladle the chutney into five 1/2-pint canning jars, tapping lightly on a flat surface to release any air bubbles. Seal the jars and refrigerate for up to 6 months.
PEACH-GINGER CHUTNEY - SOBEYS INC.
From sobeys.com
5/5 (1)Total Time 2 hrs 45 minsEstimated Reading Time 1 minCalories 30 per serving
- Heat oil in large non-reactive saucepan (such as stainless steel) over medium heat. Stir in onion. Cook 3 to 4 min., until onion starts to turn golden. Add peaches, brown sugar, vinegar, ginger, coriander, salt, pepper and cinnamon. Bring to a boil. Reduce heat to low and simmer 15 to 20 min., stirring often, until peaches are tender, mixture has thickened and liquid has almost cooked off.
- Spoon into canning jars. Apply lids and screw on bands loosely. Cool to room temperature, approx. 2 hr. Screw bands tightly. Store chutney in fridge up to 2 weeks.
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From foodland.ca
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