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
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.
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.
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.
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
PEACH CHUTNEY
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
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 & 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
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
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PEACH-GINGER CHUTNEY - SOBEYS INC.
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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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