QUICK FRESH PEACH CHUTNEY
Chutney is a wonderful addition to flavorful meats, curries and crusty bread and cheese. This Fresh Peach Chutney is whipped up in less than an hour , making it a great unexpected addition to any meal.
Provided by Toni Dash
Categories Condiment
Time 55m
Number Of Ingredients 8
Steps:
- Combine the vinegar and sugar in a medium saucepan over medium-high heat. Bring to a low boil while stirring to dissolve the sugar.
- Reduce to a simmer and add the onion, garlic, ginger, raisins, and salt. Simmer for 10 minutes stirring periodically.
- Add the peaches and simmer an additional 10 minutes or until peaches are cooked (firmer peaches will take longer).
- Remove from heat and allow to stand for 15 minutes before serving. Leftover chutney may be stored in the refrigerator in a sealed container for up to a week. Once refrigerated the chutney will become thicker.
Nutrition Facts : Calories 114 kcal, Carbohydrate 28 g, Protein 1 g, Sodium 154 mg, Fiber 1 g, Sugar 24 g, ServingSize 1 serving
SPICY PEACH CHUTNEY
This chutney closely resembles imported Indian chutneys and is good with all curry dishes. It is also great with cream cheese and crackers.
Provided by Shana
Categories Side Dish Sauces and Condiments Recipes Chutney Recipes
Time 10h
Yield 96
Number Of Ingredients 11
Steps:
- In a large heavy pot, stir together the peaches, raisins, garlic, onion, preserved ginger, chili powder, mustard seed, curry powder, brown sugar and cider vinegar. Wrap the pickling spice in a cheesecloth bag, and place in the pot.
- Bring to a boil, and cook over medium heat uncovered until the mixture reaches your desired consistency. It will take about 1 1/2 hours to get a good thick sauce. Stir frequently to prevent scorching on the bottom.
- Remove the spice bag, and ladle into hot sterilized jars. Wipe the rims with a clean moist cloth. Seal with lids and rings, and process in a barely simmering water bath for 10 minutes, or the time recommended by your local extension for your area. The water should cover the jars completely.
Nutrition Facts : Calories 51.3 calories, Carbohydrate 12.6 g, Fat 0.1 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.1 mg, Sugar 10.9 g
INSTANT POT® PEACH SAUCE
These sweet and tangy stewed peaches can be served on top of desserts like ice cream or cheesecake, on oatmeal, mixed into yogurt, on top of pancakes, and more. Preparing it in your Instant Pot® or other multi-function pressure cooker makes this delicious fruit sauce hands-off and easy to make.
Provided by fabeveryday
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Dessert Sauce Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place chopped peaches in a multi-functional pressure cooker (such as Instant Pot®) and evenly sprinkle with brown sugar. Let sit for 10 minutes. Stir in lemon juice, water, and cinnamon.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 1 minute. Allow 6 to 10 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method, about 5 minutes. Unlock and remove the lid.
- Select Saute function and cook, stirring and smashing peach chunks with a spoon until you have a thick, chunky consistency, about 2 minutes. Press Cancel to end the Saute function.
- Cool and serve immediately or store in jars in the refrigerator to serve later.
Nutrition Facts : Calories 51.6 calories, Carbohydrate 13 g, Fiber 0.1 g, Protein 0.1 g, Sodium 5.9 mg, Sugar 12.5 g
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 & CHILLI CHUTNEY
Preserve sweet juicy fruit in this spiced chutney with cardamom, chilli and ginger - great with cheese, cold meat or curry
Provided by Cassie Best
Categories Condiment, Snack
Time 1h30m
Yield Makes 2 jars
Number Of Ingredients 9
Steps:
- Heat the oil in a large pan, add the onion and cook for a few mins until starting to soften. Add the remaining ingredients, increase the heat and stir to dissolve the sugar. Reduce the heat and simmer, uncovered, until most of the liquid has evaporated and the peaches have softened - this will take about 45 mins. Meanwhile, sterilise your jars (see tip, below).
- Transfer the chutney to the jars, seal and leave to cool before eating. The chutney can be stored in a cool dry place for up to 1 year. Once opened, keep in the fridge and eat within 4 weeks.
Nutrition Facts : Calories 23 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar
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PEACH CHUTNEY - COOK WITH MANALI
From cookwithmanali.com
4.8/5 (6)Total Time 25 minsCategory Side DishCalories 65 per serving
- Heat oil in a pan on medium heat. Once the oil is hot, add cumin seeds, fennel seeds and mustard seeds to it. Let the seeds sizzle, the mustard seeds should pop.
- Meanwhile peel the peaches, remove the pit and then chop them into small pieces. Add the chopped peaches into the pan.
- The peaches I used in this recipe were really ripe so the skin came out easily. In case your peaches aren't this ripe, blanch them in boiling water for few minutes until the skin can be removed easily.
INSTANT POT PEACH CHUTNEY - PROFUSION CURRY
From profusioncurry.com
4.8/5 (19)Total Time 25 minsCategory CondimentsCalories 108 per serving
- Wash and dry peaches. Remove the pit and chop them into small pieces. (Removing the skin is an optional)
- Heat a pan on medium heat. Add coarsely ground cumin seeds. Let them toast some. Add the chopped peaches and grated ginger into the pan. Add in cayenne pepper powder, salt and apple cider vinegar. Mix to combine the spices with the peaches. When the fruit comes to a boil, reduce the heat to medium and keep stirring intermittently.
- Cook until the peaches are really soft. Mash some of the peaches with the back of a spoon/spatula as the chutney gets cooked.
- The chutney is done when it has reduced down to a jam-like consistency. Once the peaches are really soft and chutney has reached a desirable consistency, remove the pan from heat. The chutney will thicken as it cools down
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