Peach Cherry Chutney Food

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PEACH CHUTNEY



Peach Chutney image

Golden chunks of sweet peaches are a wonderful part of this tangy chutney. We enjoy this and many other peach delicacies all year-round.-Julie Ann Morgan, Columbia, South Carolina

Provided by Taste of Home

Time 1h5m

Yield about 3 cups.

Number Of Ingredients 12

2 large onions, chopped
1 tablespoon vegetable oil
3 large peaches, peeled and cubed
1/2 cup packed brown sugar
1/4 cup sugar
1/4 cup raisins
1 tablespoon molasses
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground allspice
8 tablespoons vinegar, divided
2 tablespoons lemon juice

Steps:

  • In a large skillet, saute onions in oil until tender. Add peaches; cook and stir for 3 minutes. Add sugars, raisins, molasses, salt, pepper, allspice and 5 tablespoons of vinegar; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes, stirring occasionally. Remove from the heat; stir in lemon juice and remaining vinegar. Serve at room temperature with ham, pork or poultry. Store in the refrigerator for up to 3 weeks.

Nutrition Facts : Calories 48 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 101mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 0 protein.

PEACH-CHERRY CHUTNEY



Peach-Cherry Chutney image

Add something tangy to your family's Asian night! Enjoy your meal with this delicious peach and cherries chutney.

Provided by By Betty Crocker Kitchens

Categories     Condiment

Time 8h15m

Yield 2

Number Of Ingredients 8

2 cans (15 1/4 ounces each) sliced peaches, well drained and chopped
1/2 cup sugar
1/3 cup dried cherries
1/3 cup cider vinegar
2 teaspoons finely chopped jalapeño chili
1 teaspoon grated gingerroot
1/2 teaspoon ground allspice
1/2 cup chopped red onion

Steps:

  • Mix all ingredients in 2- to 3 1/2-quart slow cooker.
  • Cover and cook on low heat setting 6 to 8 hours or until very thick. Cool about 2 hours.
  • Spoon chutney into container. Cover and store in refrigerator up to 3 weeks.

Nutrition Facts : Calories 20, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

CHERRY CHUTNEY



Cherry Chutney image

I live in the Columbia River Gorge. So many cherries are produced in a very short period, that during cherry harvest, farmers sell pounds of the stuff. I created a savory recipe because there's only so much cherry pie and ice cream one man can eat!

Provided by Scott Simmons

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes

Time 6h

Yield 12

Number Of Ingredients 11

1 pound cherries, pitted
1 cup cider vinegar
½ cup rice vinegar
1 large onion, chopped
1 Granny Smith apple - peeled, cored and chopped
¼ cup white sugar
¼ cup brown sugar
2 tablespoons minced fresh ginger
2 tablespoons Chinese five-spice powder
1 teaspoon salt
¼ teaspoon ground nutmeg

Steps:

  • Place the cherries, cider vinegar, rice vinegar, onion, apple, white sugar, brown sugar, ginger, five-spice powder, salt, and nutmeg into a large pot. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer for 1 hour, stirring occasionally. Remove the lid, and continue simmering until the desired consistency has been reached. Chill before serving.

Nutrition Facts : Calories 80.4 calories, Carbohydrate 18.9 g, Fat 0.6 g, Fiber 1.3 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 196.8 mg, Sugar 15.8 g

PEACH, CHERRY AND POBLANO CHILI CHUTNEY



Peach, Cherry and Poblano Chili Chutney image

This recipe is from the Crow's Nest Restaurant in Santa Cruz, CA This is a great finishing touch for grilled lamb, pork or chicken!

Provided by katie in the UP

Categories     Chutneys

Time 1h15m

Yield 5 cups

Number Of Ingredients 9

4 cups dried peaches, chopped coarsely
2 1/2 cups cider vinegar
2 cups brown sugar
1 1/2 cups roasted poblano chiles
1 cup sweet dried cherries or 1 cup dried cranberries
1 cup chopped red onion
2 cinnamon sticks
2 1/2 teaspoons mustard seeds
1/2 tablespoon salt

Steps:

  • In a large kettle, combine cider vinegar and red onions and bring to a boil.
  • Continue boiling for 5 minutes, then add remaining ingredients and return to a boil. Reduce heat to low and cook until all ingredients are tender and reduced, approximately 1 hour.
  • Let cool, discard cinnamon and serve.
  • You can also cover and chill.
  • Refrigerate and use as needed.
  • Will keep for up to one month.

Nutrition Facts : Calories 697.6, Fat 1.6, SaturatedFat 0.1, Sodium 751.4, Carbohydrate 172, Fiber 1.4, Sugar 88.9, Protein 6.1

PEACH MUSTARD CHUTNEY



Peach Mustard Chutney image

Provided by Food Network Kitchen

Time 17m

Yield 2 cups

Number Of Ingredients 10

1 tablespoon extra-virgin olive oil
2 tablespoons unsalted butter
1 medium shallot, diced
1 clove garlic, roughly chopped
3/4 teaspoon kosher salt
Freshly ground black pepper
1 pound frozen peaches (about 2 1/2 cups) thawed and roughly chopped
1/4 cup brown sugar
1/3 cup dried cherries
2 tablespoons Dijon mustard

Steps:

  • Melt the oil and butter in a medium saucepan over medium heat. Add the shallot and garlic season with the salt and pepper, and cook until tender, about 4 minutes. Stir in the peaches, brown sugar, cherries, and mustard. Cook, stirring occasionally, until peaches get nice and juicy and turn into a thick chunky compote, about 8 minutes. Cool and serve at room temperature with chicken or pork.

PEACH CHUTNEY



Peach Chutney image

Provided by Food Network

Categories     condiment

Yield 2 1/2 cups

Number Of Ingredients 9

1 tablespoon butter
1 tablespoon finely chopped garlic
2 shallots finely diced
1 jalapeno pepper, seeded and diced
1 1/2 pounds fresh peaches, blanched and diced
1/2 cup sugar
1/4 cup brandy
1/2 cup cider vinegar
Salt and pepper

Steps:

  • Melt butter, add garlic, shallot and jalapeno and sweat for 1 to 2 minutes, add diced peaches. Cook for 2 to 3 minutes, add sugar, deglaze with brandy and vinegar and allow to cook on low heat until peaches are soft. Season with salt and pepper.

PEACH CHUTNEY



Peach Chutney image

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

1 pound peaches (4 to 5 medium)
1/2 cup sugar
1/2 cup apple cider vinegar
1/2 small red onion, chopped
1/4 cup golden raisins
1 tablespoon finely grated fresh ginger
2 wide strips lemon zest
1 cinnamon stick
Kosher salt

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.

BLUEBERRY PEACH CHUTNEY



Blueberry Peach Chutney image

From Yahoo group files. This recipe works equally as well with fresh or frozen blueberries. If using frozen blueberries, let them thaw, saving the juices, before adding to the pot. This chutney thickens quite a bit upon cooling, so stop the cooking when it's thinner than you want for the final texture to be. Serving suggestions: Serve with curries, as a dip for chicken or pork satays or simply spooned on crusty bread.

Provided by dicentra

Categories     Low Protein

Time 1h

Yield 5 half pints

Number Of Ingredients 9

6 cups chopped peeled peaches
2 cups blueberries
1 cup finely chopped red onion
2 tablespoons minced gingerroot
1 jalapenos or 1 hot banana pepper, seeded and minced
1 clove garlic, minced
1 1/2 cups packed brown sugar
1 teaspoon pickling salt
1 cup cider vinegar

Steps:

  • Prepare jars, lids and bands.
  • In a large pot, combine peaches, blueberries, onion, ginger,jalapeno, garlic, brown sugar, salt and vinegar.
  • Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 35 minutes or until onions are translucent and mixture is thickened to a thin jammy consistency.
  • Ladle into prepared jars leaving a 1/2" headspace. Check for air bubbles
  • and adjust headspace if needed.
  • Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude.

Nutrition Facts : Calories 405.6, Fat 0.8, SaturatedFat 0.1, Sodium 497.1, Carbohydrate 100.3, Fiber 5.3, Sugar 88.2, Protein 3.4

PEACH GINGER CHUTNEY



Peach Ginger Chutney image

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

3 1/2 lbs peaches, diced (about 7 large)
1 large onion, minced
1 yellow pepper, diced
1 hot red pepper, diced
1/2 cup crystallized ginger, chopped (candied ginger)
2 cups cider vinegar
3 cups sugar
1 teaspoon cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground mace

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.

SPICED CHERRY CHUTNEY



Spiced Cherry Chutney image

This fruity chutney gets deep flavor from ginger, cardamom, allspice and balsamic vinegar. It tastes amazing on grilled chicken or pork. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Time 1h10m

Yield 1-1/4 cups.

Number Of Ingredients 12

3 cups fresh or frozen pitted tart cherries, thawed
1 large sweet onion, finely chopped
1 small green pepper, chopped
1 small sweet red pepper, chopped
1/3 cup packed brown sugar
1/4 cup balsamic vinegar
2 teaspoons minced fresh gingerroot
1-1/2 teaspoons grated orange zest
1/2 teaspoon ground cardamom
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground allspice

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 45-50 minutes or until vegetables are tender and mixture achieves desired thickness, stirring occasionally. Serve warm or chilled. Refrigerate leftovers.,

Nutrition Facts : Calories 73 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.

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